Kerala Beetroot Coconut Curry Recipe

Recipe By Slurrp

Kerala Beetroot Coconut Curry is a delicious and nutritious vegetarian dish from the southern state of Kerala in India. This vibrant curry is made with fresh beetroot, coconut milk, and a blend of aromatic spices. The earthy sweetness of the beetroot pairs perfectly with the creamy coconut milk, creating a rich and flavorful curry. It is typically served with steamed rice or Indian breads like roti or naan.

4.7
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Rate
Vegdiet
25minstotal
15minsPrep
10minsCook
25m.total
15m.Prep
10m.Cook
Kerala Beetroot Coconut Curry
plan
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ingredients serve

Ingredients for Kerala Beetroot Coconut Curry Recipe

  • 0.67 Medium Sized Beetroot, Peeled And Chopped
  • 0.33 tablespoon Oil
  • 0.33 teaspoon Mustard Seeds
  • as required A Few Curry Leaves
  • 0.67 Dried Red Chilies
  • 0.33 Onion, Finely Chopped
  • 0.33 teaspoon Ginger Garlic Paste
  • 0.17 teaspoon Turmeric Powder
  • 0.33 teaspoon Red Chili Powder
  • 0.33 teaspoon Coriander Powder
  • As required Salt To Taste
  • 0.33 cup Coconut Milk
  • as required Fresh Coriander Leaves For Garnish

Directions: Kerala Beetroot Coconut Curry Recipe

Cooking Directions

  • STEP 1.Peel and chop the beetroot into small cubes.
  • STEP 2.Heat oil in a pan and add mustard seeds, curry leaves, and dried red chilies.
  • STEP 3.Add chopped onions and sauté until golden brown.
  • STEP 4.Add ginger-garlic paste and sauté for a minute.
  • STEP 5.Add the chopped beetroot and cook for a few minutes.
  • STEP 6.Add turmeric powder, red chili powder, coriander powder, and salt. Mix well.
  • STEP 7.Pour in the coconut milk and simmer until the beetroot is cooked and tender.
  • STEP 8.Garnish with fresh coriander leaves and serve hot with rice or bread.

Cooking Tips

  • You can adjust the spice level according to your preference by adding more or less red chili powder.
  • If you prefer a thicker curry, you can reduce the amount of coconut milk or simmer for a longer time to thicken the sauce.
  • For added flavor, you can temper the curry with mustard seeds, curry leaves, and dried red chilies.

Storage and Serving

  • Leftover curry can be stored in an airtight container in the refrigerator for up to 3 days.
  • Reheat the curry on the stovetop or in the microwave before serving.
  • Serve the Kerala Beetroot Coconut Curry with steamed rice or Indian breads like roti or naan.
Nutrition
value
212
calories per serving
9 g Fat6 g Protein26 g Carbs13 g FiberOther

Current Totals

  • Fat
    9g
  • Protein
    6g
  • Carbs
    26g
  • Fiber
    13g

MacroNutrients

  • Carbs
    26g
  • Protein
    6g
  • Fiber
    13g

Fats

  • Fat
    9g

Vitamins & Minerals

  • Calcium
    247mg
  • Iron
    6mg
  • Vitamin A
    603mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    1mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    63mcg
  • Vitamin B12
    0mcg
  • Vitamin C
    21mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    136mg
  • Manganese
    11mg
  • Phosphorus
    137mg
  • Selenium
    3mcg
  • Zinc
    1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp