Beetroot, Spinach, and Coconut Curry
This warm, hearty and delicious dish, packed with nutrients, is perfect for a winter dinner.
- 2 medium beetroots, cooked and diced
- 200g fresh spinach leaves
- 1 can coconut milk
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp ginger, grated
- 1 can diced tomatoes
- 1 tbsp tamarind paste (optional)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- Salt and pepper to taste
- Fresh coriander, chopped (for garnish)
- Lime wedges (for serving)
- Rice or flatbreads (for serving)
- Sauté the aromatics: in a large pan, heat some oil over medium heat. add the chopped onion, garlic, and ginger. sauté until the onion is translucent.
- Add spices: stir in the cumin, coriander, and turmeric. cook for another minute until fragrant.
- Add tomatoes and beetroot: pour in the diced tomatoes and cook for 2 minutes. then, add the cooked beetroot and coconut milk. simmer for 15 minutes.
- Add spinach: stir in the tamarind paste (if using) and spinach. simmer for another 5 minutes until the spinach is wilted.
- Season and serve: season with salt and pepper to taste. divide the curry among bowls, garnish with fresh coriander, and serve with lime wedges on the side. enjoy with rice or flatbreads.
See our ‘Lifestyle-Hopewood’s Recipe for Wellbeing’ for more recipes.
