Beetroot Coconut Curry
This delicious and nurturing meal comes from Ayurvedic cuisine. Beetroot is high in nutrition and has numerous health benefits. Beets help your nervous system to calm down and support a good night sleep. This beautiful colored curry gives a boost to your blood flow and immune system.
Ingredients
~ one serving
Multiply ingredients by the amount of people joining.
- 200 gr / 2 small beetroot
- 200 ml coconut cream
Choose an organic brand, like Terrasana, or one with only coconut and water. I also like the coconut milk from ‘Aroy-D’ a lot. They also have an organic produce - 1 tsp coconut oil or ghee
- 1 tsp fresh ginger finely chopped
- ½ tsp fresh turmeric very finely chopped
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp ground turmeric
- ½ tsp ground fenugreek
- 1 pinch ground cinnamon
- 1 pinch black pepper
- ⅛ tsp salt to taste
- ¼ tsp fresh chilli or chilli powder to taste!
- ½ cup / 100 gr basmati, brown or white rice
Water for the rice: double the amount for the white basmati rice OR triple the amount for the brown basmati rice.
Topping
- big squeeze lemon juice to taste
- 1 tsp sesame oil or ghee
- some fresh coriander if you like ;)
Instructions
Preparation time | 10 minutes
Cook time | 15 minutes
Total time | 25 minutes
- Wash the rice and let it drain.
- Bring water to a boil.
- Melt a spoonful of coconut oil or ghee to a cooking pot. Add the rice and the salt. Stir for one minute continuously. Slowly add the boiling water. Stir and bring to boil and then cover the pot. Simmer the white rice 15 minutes OR brown rice for 40 minutes. Then let it sit for 10 minutes before serving.
- In the meantime peel, wash and then cut the beetroot into bite size pieces.
- Prepare all spices in two separate small bowls. Bowl 1 the fresh ginger and fresh turmeric. Bowl 2 for the ground black pepper, ground cumin, ground coriander, ground turmeric, ground fenugreek, ground cinnamon and salt.
- In a small saucepan, heat up a spoonful of ghee or coconut oil. Add bowl 1 and stir for a minute or two. Then add the second bowl. Give it a stir.
- Add the beetroot and stir.
- Add coconut cream and stir.
- Add the freshly chopped chili or chili powder and give it a stir.
- Make sure the beetroot is júst covered, otherwise add more coconut cream or some water. Bring to a boil and let all ingredients simmer together for 30 minutes.
- After the curry is cooked, add salt if needed and let it sit for 10 minutes.
- Always keep an eye on the rice to see if it has enough water and doesn’t burn. Do not stir in between! With a knife when it’s (almost) done, you can move a bit of rice to the side to see if the liquid has been absorbed completely. If not, take the lid off and let the water evaporate for a minute or two on low fire. If there is too much water, drain the rice and let it sit in the (covered) pan afterward for ten minutes or so, before serving.
- Serve in your favourite bowl, on one side side rice, on the other side the fragrant curry. Squeeze some lime or lemon on top, an extra tsp of ghee if you like and sprinkle some fresh coriander on top for the finishing touch.
Notes
- Add chili to taste. Chili and beets are a magic combination. Put in just enough to taste it, but not to make it really spicy. Chili’s can be tricky and you never really know what you’re going to get, so start with a little bit and you can always add more towards the end.
- If you wish to add other veggies, tomatoes go quite well with this recipe. We tried out a couple of combinations and it seems like the beet likes to be on its own. The magical texture will change if you add pumpkin or sweet potato. Stick to beets and maybe tomatoes for this one.
- Add garlic in bowl 1 if you like. Garlic spices up the mind, so we try to eat less of it and use it as medicine instead of daily spice.
Enjoy!
“The soul is here for its own joy.” ~ Rumi
