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Beetroot carrot curry
Today I have this easy, flavorful, comforting and flavorful Beetroot Carrot Curry recipe to share! If you thought beetroot was one of those bland veggies that’s hard to get the flavor out of, then this Beetroot Curry is the perfect answer! Simple, healthy and delicious, this beetroot curry is gluten-free and of course vegan.
Beetroot, also known as beetroot or beetroot, is commonly grown in southern Germany, Switzerland and Austria. It is a popular “superfood” with a lot of nutritional value. Beetroot is eaten mainly in pickles, but it is also more commonly baked in the oven or served as a delicious vegetable curry. As kids, we didn’t care about the nutritional value or popularity of beets. It was a little sweet and very tasty. We loved this beetroot color. I think even the pickiest of eaters would devour the rice if served with beetroot curry.
Prepare beetroot carrot curry
First wash the beets. Then cut off the root and leaves. If you bought beetroot with leaves, don’t throw away the leaves. You can prepare other side dishes with the leaves. Or use the leaves cut into fine strips as a topping for the finished curry.
Next, peel the beets.
I’ve tried slicing the beets with a mandolin before, but the beets are just too firm, which the mandolin doesn’t like. Do not cut the beetroot into small cubes, because in this beetroot curry, like the carrot, they should have an “al dente” texture. I’d rather slice them too thick than boil them down into a mushy mush.
So cut the beets into slices and then cut them into even cubes. I always use a sharp knife for this as it gives me better control over cutting evenly sized pieces. Like the carrots, if you think this is too much work, you can simply cut the beets into thicker sections. The main thing is just to make sure the beetroot pieces and carrot pieces are roughly similar in size and thickness so that they cook evenly.
Prepare beetroot carrot curry
Preparing and slicing the beets is the hardest part. Preparing the beetroot curry is the easiest.
I like to lightly toast the spices so they can release their flavors. I only use cumin and turmeric in this curry to add flavor. Just add salt and cayenne pepper for seasoning. For a mild spiciness I add a green chili pepper.
The beetroot is cooked in coconut milk, which gives the curry sauce creaminess, sweetness and also this beautiful deep pink, almost red color!
The cooking time depends on how you cut the vegetables. The way I cut it (cubes 1×1 cm), it only takes about 15-20 minutes for the beetroot and carrot to be perfectly cooked. Larger pieces will take a little longer. I prefer to cook with a little less liquid at the beginning and only add liquid towards the end if needed. Too much liquid at the beginning dilutes the flavors in the curry too much for me.
The result is a healthy, flavorful, and comforting curry that pairs well with steamed rice and other side dishes.
if you like our beetroot and carrot curry, you might also be interested in these drink recipes:
- vegan turnip curry
- Spicy beetroot and carrot curry
- Chickpea noodle curry
- vegan Hasselback beetroot with coriander pesto
- more vegetable recipes
Spicy beetroot and carrot curry
- Peel the carrots and beetroot and cut into bite-sized cubes or pieces.
- Peel and dice the onion.
- Peel and finely grate or chop the garlic.
- Cut the green chilli into fine rings.
- Heat the olive oil in a saucepan and sauté the chopped onions until translucent.
- Then add garlic and sauté for a minute.
- Now add the cumin and toast for a minute to allow the flavors to develop.
- Add cayenne pepper, turmeric and salt and sauté for about a minute more.
- Add the diced carrots and beets and sauté briefly.
- Pour in the coconut milk and let it cook until the vegetables are soft.
- Meanwhile, rinse the coriander, shake dry and roughly chop.
- When the vegetables are soft, stir the chopped coriander into the curry, reserving some for garnish.
- Serve with steamed basmati rice and/or naan .