Spicy Beets & Carrot Curry in Creamy Coconut Milk

By • February 25, 2012 4 Comments

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Author Notes: I wanted to combine all three of my favorite ingredients beets, carrots & coconut milk into a spicy curry. I'm a newly converted vegetarian, so I have been experimenting with new & unique recipe which are healthy, tasty, & interesting at the same time!onetribegourmet

Serves 2-3

  • 4 red beets, boiled & cut into bite size pieces
  • 3-4 carrots, sliced
  • 1/2 cup coconut milk
  • 2 tablespoons extra virgin olive oil
  • 1 small onion, chopped
  • 1-2 garlic cloves, crushed
  • 1 green chili, sliced
  • 1 teaspoon cumin seeds
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper chili powder
  • 1/2 teaspoon salt
  • cilantro, chopped, garnish
  1. Heat up the olive oil and saute the chopped onions until translucent.
  2. Add the crushed garlic and saute for a minute.
  3. Add the cumin seeds and saute them for a minute for flavors can release.
  4. Add cayenne pepper, turmeric & salt and saute for another minute or so.
  5. Add the sliced carrots and let them cook for 5 minutes or until tender.
  6. Now you can add the peeled, pre-boiled beets {I boiled them ahead for 10 min} which should be peeled, and cut up into bite sized pieces. Let the curry cook for another 5 minutes.
  7. Last step is to add the coconut milk, stir and let it simmer for 2 minutes and then add the chopped cilantro int he curry and save some for garnish before you serve.
  8. Serve with steamed basmati rice or naan.

More Great Recipes: Vegetables|Entrees|Beets|Curries

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Comments (4) Questions (0)


over 1 year ago amanda

love this recipe and keep coming back to it over and over again. My family also loved this recipe and I think it would be a hit with any audience! probably could add potatoes for more deliciousness.

perhaps be more specific for those not already familiar with Indian cooking
@Mary Denver et al: add chili when frying onions for maximum taste, and use about 1-4 sprigs of parsley/cilantro for about 1 large tablespoon, stirring in 1/3 and garnishing with the rest. I


about 2 years ago Mary Denver

I believe you made the curry when you added cumin, cayenne pepper and turmeric. I didn't know how much cilantro to add either but had to substitute fresh parsley anyway. It was very good.


about 2 years ago no

and the Chili as well... when do you add that?


about 2 years ago no

This recipe is poorly written. How much curry? When do you add the curry? How much cilantro (because it is not just for garnish)? Cooking times are off and there are typos in the actual recipe. A good idea for a dish but it just needs to be executed a little better.