Beetroot, spinach and coconut curry

Name: Beetroot, spinach and coconut curry
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: Serves 4
Ingredients: 2 tbsp vegetable oil; 1 onion, finely sliced; 1 green chilli, finely sliced; 2 tbsp ginger garlic paste; 2 tbsp mild curry powder; 1 tsp ground turmeric; ½ tsp ground coriander; 500g plum tomatoes, chopped; 250g cooked beetroot, chopped; 400ml tin coconut milk; 1 tbsp tamarind paste; 100g baby spinach; Handful coriander leaves, chopped; 1 lime, cut into wedges, to serve (optional); Flatbreads or rice to serve

By: Pollyanna Coupland
Food producer, delicious.

Published: 1 Feb 23
Updated: 18 Mar 24

Test kitchen approved

Healthy, fresh tasting and with a rich finish thanks to coconut milk, this is an easy curry to knock together on a busy weeknight. The tamarind and lime cut through the creaminess to create flavour harmony.

Browse 30+ more vegan curry recipes.

Serves 4
Hands-on time 15 min. Simmering time 20 min

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Ingredients

2 tbsp vegetable oil
1 onion, finely sliced
1 green chilli, finely sliced
2 tbsp ginger garlic paste
2 tbsp mild curry powder
1 tsp ground turmeric
½ tsp ground coriander
500g plum tomatoes, chopped
250g cooked beetroot, chopped
400ml tin coconut milk
1 tbsp tamarind paste
100g baby spinach
Handful coriander leaves, chopped
1 lime, cut into wedges, to serve (optional)
Flatbreads or rice to serve

Method

Heat the oil in a large saucepan over a low-medium heat. Tip in the onion and chilli and cook slowly for 10-12 minutes, stirring occasionally, until soft. Add the ginger garlic paste and dried spices and cook for a few more minutes, stirring often.
Add the tomatoes and cook for 2 minutes, then add the cooked beetroot and coconut milk and simmer for 15 minutes. Stir in the tamarind, spinach and half of the chopped coriander and simmer for a final 5 minutes.
Divide among bowls and sprinkle over the remaining coriander. Serve with wedges of lime on the side (if using) and rice or flatbreads.

Recipe from February 2023 Issue

Nutrition

Nutrition: per serving

Calories: 320kcals
Fat: 24.2g (15.6g saturated)
Protein: 4.9g
Carbohydrates: 17.7g (12.9g sugars)
Fibre: 6g
Salt: 0.4g

delicious. tips

Don’t be tempted to rush the onions – cooking them slowly not only changes the flavour into something sweet and caramelised, but softens them almost into a paste, which will give your curry body. Cooking the dry spices out for a couple of minutes before adding liquid is also an important step otherwise the dish will taste of raw, powdered spices.

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