Mix Vegetable Curry with Beetroot & Coconut Milk


Healthy Mix Vegetable Curry with Beetroot

More often than not, it is easy to cook a mixed-vegetable curry for a quick meal, and especially when you have to use up all the veggies from your fridge! But it doesn’t always have to be the use-the-leftovers kind of recipe. You can make it interesting, healthy and extremely presentable by adding some key ingredients, like Beets, Coconut milk and parsley, in this case. I decided to tackle this recipe with total abandon, as you can see form the list of ingredients; these are not normally paired together. However, my star ingredient was beetroot, and I developed the mix-vegetable curry around it, focusing on the main ingredient. Hope you like it as much as we did. It is healthy, fresh, filling and full of flavor!

Red Beets have high levels of anti-carcinogens and beta-carotene. They are also high in carbohydrates and low in fat and it is an excellent source of folic acid. Add to that a healthy dose of antioxidants that helps prevent heart disease, certain cancer especially colon cancer and even birth defects, and you have an ingredient you cannot refuse to add to your diet. Their sweet fibrous texture and the bright red color make it palatable too, so you can pair beets with your favorite ingredients. It is so versatile, you can use it to make Curries, Salads, Soups, even plain old Beetroot Juice!


Mix Vegetable Curry with Beets & Coconut Milk

Serves 2 people

1 large beetroot – cleaned and chopped into small cubes
1/2 cup green peas – boiled (or frozen)
1 cup cauliflower florets – chopped
1 medium boiled potato – chopped into small cubes
1/4 cup green beans – chopped into small pieces
1/4 cup tomato paste
1/2 cup coconut milk
1/2 tsp chili-garlic paste
1/2 tsp turmeric powder
1 tsp red chili powder
2 tsp freshly chopped parsley (or cilantro)
1/4 tsp cumin seeds
a pinch of ground fennel
1 – 1.5 cups water
2 tbsp oil
salt & lemon juice – add to your taste

Clean and dice all the vegetables as required into very small pieces, about 1/4 inch big. Take oil in a pan, add cumin seeds, ginger garlic paste and saute the beets and cauliflower for about 8-10 minutes on medium flame.

Then add about 1 cup of water and allow the vegetables to boil until they are cooked thoroughly. You can add more water if needed for the veggies to cook.

When done, add the tomato paste and all the spices, except parsley, and allow the curry to simmer so the tomato gets cooked and the veggies are evenly coated with the puree.

Next, lower the flame, and add the coconut milk and parsley (or cilantro), followed by salt and lemon juice, if needed. Now cover the vessel and allow the curry to cook on medium heat until it starts to simmer, the gravy begins to thicken, and the vegetables look all cooked. you can add a little bit of water as needed, to bring the consistency to your liking. Check accordingly for spices if needed.

Remove from heat, garnish with some freshly chopped cilantro, and serve with Rice or Naan!

This Beetroot curry is a wonderful way to load your body with plenty of nutrients in one flavorful recipe. If you are in mood for something different, try grated beets with boiled peas, mixed together with seasonings and make Stuffed Parathas with them; they are not only healthy, but very delicious as well!

Related Recipes
Rajma (Red lentil) Curry
Beetroot Carrot & Peas Curry over Steamed Rice
Roasted Cauliflower Soup with Leeks & Carrots


  1. Thanks folks! coconut milk can do wonders to the taste of a curry! thanks for your suggestion Cyrry Love, and I’m glad your family like the recipe:)

  2. Curry love says:

    On an impulse, I bought a can of coconut milk (lite) and some curry powder in hopes of experimenting in indian cuisine. Upon finding your recipe (cheers for being vegan!), I immediately knew I had to try it. I omitted the peas and the potato since I wanted a lighter dish, and amped up my curry powder for a blast in your face kind of spice. It was delicious. Simple, Easy, Delicious. Thank you for sharing. Who knew the power of spices in transforming dishes to completely different levels

  3. This seems like a wonderful recipe to try. I absolutely love beetroot. But the rest of my family is less than keen on it, so I will see if this they could like this curry. I hope they will since they usually like meals with coconut milk. Thanks for the idea.

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