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Beet Coconut Curry

Do you hate beets? Think again, this comforting dish will probably change your mind!
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Dinner
Cuisine Fusion, Indigo, Vegan
Servings 4 people


  • 1 red onion chopped
  • 6 cloves garlic minced
  • 1 beet diced
  • 2 tomatoes chopped
  • 1 bell pepper diced
  • 1 can chickpeas
  • 1 can full fat coconut milk
  • 1 tbsp garam masala
  • 1/2 tsp ginger
  • 1/2 tsp chili powder
  • 1 cup water
  • 1 handful cilantro
  • 1 cube veggie bouillon


  • Start by sautéing the onion in some oil for about 2 minutes before adding the garlic and cooking it for another minute on medium heat. Now add the tomatoes and cook until most of the liquids have dissolved. Now add the beets, chickpeas, spices and bell pepper and add about 1 cup water and a can of full fat coconut milk with the bouillon cube*.
  • Bring it to a boil and simmer with a lid, while occasionally stirring, until the sauce reaches your perfect consistency. I like mine thick so I let it simmer between 15 and 20 minutes. Serve with rice or any form of bread for example roti would be nice. Top with some cilantro and peppers (optional) and enjoy!