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Ayurvedic beetroot curry
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Prep Time:
30 minutes
30 minutes
Cook Time:
80 minutes
80 minutes
Total Time:
110 minutes
110 minutes
Vibrant vegan curry with aromatic spices and fresh vegetables inspired by Ayurvedic principles, boosts vitality and health. Enjoy the deliciousness tonight!
Ingredients:
- 1.5kg beetroot, peeled, cut into 3cm cubes
- 40.00 ml fresh ginger, grated
- 3 garlic cloves, crushed
- 2 tsp garam masala
- 5.00 gm ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 400g can coconut cream
- 33.60 gm coconut oil
- 2 brown onions, thinly sliced
- 4 sprigs fresh curry leaves
- 400g can chickpeas, drained, rinsed
- 82.50 ml red lentils, rinsed, drained
- 100g baby spinach
- 21.00 gm lemon juice
- Sprigs coriander, to serve
Instructions:
- In a large bowl, mix together beetroot, ginger, garlic, spices, and coconut cream until well combined.
- In a large saucepan over high heat, heat coconut oil. Sauté onion and curry leaves for 5 minutes until well browned. Add beetroot mixture, chickpeas, lentils, and 1 cup water. Season, combine, and bring to a boil. Reduce heat to low, cover, and simmer for 1 hour 15 minutes until lentils and beetroot are tender. Stir in spinach and lemon juice. Serve topped with coriander.