This vibrant beetroot curry is a colorful and flavorful one pan meal that’s ready in 30 minutes! Serve this vegan dish with rice or warm pita for a cozy dinner.
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During our increased time at home this year, I’ve discovered (and rediscovered) a lot of new dishes. Falafel was one of them, as I discussed in my Baked Curry Carrot Falafel recipe.
We’ve also experimented with shakshuka, homemade bagels, several variations of grilled veggies, apple butter, Caesar salad, and countless others. Last but not least, I discovered just how good curries can be!
Not only are they super flavorful, using pantry spices that we always have on hand, but they also come together really quickly. Not to mention, I only need to use one large skillet for the whole shebang, so clean-up is a breeze.
But of course, my favorite part about curry dishes is that you can stuff them full of veggies! Earlier this year, I posted my Weeknight Cauliflower Curry Recipe, and today I’m changing it up with my favorite root vegetable: beets.
Beetroot curry, as you can see in the photos, is a real stunner on the table. Cooked beets also contribute an equal parts sweet and earthy taste that’s hard to resist under a blanket of creamy coconut milk and warm spices. This recipe has cozy fall meal written all over it, and I hope you enjoy!
How to Make Beetroot Curry
- Cook the onion in coconut oil in a large skillet.
- Add the garlic, curry powder, cumin, ginger, cinnamon, and sea salt. Stir well and cook for a few more minutes until fragrant.
- Add the beets and coconut milk to the skillet. Increase heat until the dish has a light simmer, cover, and reduce heat to medium-low for 15 minutes.
- Uncover, stir in the thyme, and cook for another 10 minutes until the beets are tender and the coconut milk has thickened a bit.
Remove the skillet of deliciousness from the stove, serve warm over rice or with pita, and relish in all of the great flavor and nutrition.
- For the creamiest beetroot curry, use full-fat unsweetened coconut milk (the kind from a can). If you have trouble finding it at the store, check the international aisle.
- Be sure to cook everything in a large skillet. I find that the beets cook more quickly if they can be spread out in a single layer.
- For a spicier curry, substitute 1 to 2 tablespoons of red curry paste in lieu of the dried seasonings in the recipe.
- Serve with rice or warm naan or pita bread. It tastes delicious on its own too!
- Store leftovers in an airtight container for 3 to 4 days. Reheat for 1 to 2 minutes on high in the microwave.
More Beet Recipes
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Coconut Beetroot Curry with Thyme
- 2 tbsp coconut oil
- 1 sweet onion – diced
- 2 cloves garlic – minced
- 2 tsp curry powder
- 1 tsp cumin
- 1/2 tsp ground ginger
- 1/2 tsp fine sea salt
- 1/4 tsp cinnamon
- 2 beets – peeled and diced
- 1 13.5-ounce can unsweetened coconut milk – full-fat (from a can)
- 1 tbsp fresh thyme leaves
- Cooked rice – for serving
- Warm pita or naan bread – for serving
- If you want to make rice to serve with this dish, start that first before making the curry so that it's ready for serving. Heat the coconut oil over medium heat in a large skillet. Add the diced onion and cook, stirring occasionally, for 3 to 4 minutes until tender.
- Stir in the garlic, curry powder, cumin, ginger, salt, and cinnamon. Cook for 2 to 3 minutes until fragrant.
- Add the diced beets and coconut milk to the skillet. Bring to a gentle simmer over medium heat, cover, then reduce heat to medium-low for 15 minutes. Uncover, stir in the thyme leaves, and cook for another 10 minutes, until the beets are tender and the coconut milk has thickened a little. Season with more salt as needed.
- Serve the curry warm over rice or on the side of pita or naan bread for dipping.
- Store leftovers in an airtight container for 3 to 4 days in the fridge. Reheat on high for 1 to 2 minutes in the microwave.
- For a spicier curry, substitute 1 to 2 tablespoons of red curry paste in lieu of the dried seasonings in this recipe.
Happy weekend! – Lizzie