Empty My Fridge
Easy Vegan Beetroot Curry
Ingredients
- Coconut oil2 tbsp
- Mustard seed2 tsp
- Onion1
- Garlic · paste2 tsp
- Chili pepper1
- Ginger · grated½ tbsp
- Curry · powder½ tbsp
- Cumin · ground1 tsp
- Salt½ tsp
- Black pepper · ground¼ tsp
- Carrot2
- Celeriac1
- Beetroot400 g
- Cherry tomato1 cup
- Vegetable broth2 cups
- Cinnamon stick1
- Coconut milk½ cups
- Cilantro2 tbsp
Instructions
- Heat the coconut oil in a pan over high heat and fry the mustard seeds until they start to pop.
- Lower the heat, add the onion, ginger, chili, garlic, curry powder and salt, and cook, stirring often, until the onion has softened.
- Add the carrots, celeriac, beetroot, tomatoes, vegetable stock and cinnamon stick. Bring to a boil, then reduce to a simmer and cook for 15 minutes.
- Stir in the coconut milk and simmer for 10 more minutes.
- Remove and discard the cinnamon stick. Season with salt and pepper to taste.
Summarized from Supergolden Bakes's video. Watch it for the details.
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GarlicOnionTomatoGingerCarrotCoconut milkCherry tomatoBeetroot
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