Ayurvedic beetroot curry

Spice-infused, packed with fresh vegetables and vegan - this curry represents the principles of Ayurvedic eating. Increase your vitality and health and tuck into this tasty curry tonight!

Recipe «Ayurvedic beetroot curry» presented in category Recipes / Vegetarian, to prepare this dish you will need no more 1:20 minutes. To make this dish at home by prescription from the author Gomer would need: 1.5kg beetroot, peeled, cut into 3cm cubes, 2 tbsp fresh ginger, grated, 3 garlic cloves, crushed, 2 tsp garam masala, 2 tsp ground cumin , 1 tsp ground coriander, 1 tsp ground turmeric, 400g can coconut cream , 2 tbsp coconut oil, 2 brown onions, thinly sliced, 4 sprigs fresh curry leaves, 400g can chickpeas, drained, rinsed, 1/3 cup red lentils, rinsed, drained, 100g baby spinach, 1 tbsp lemon juice, Sprigs coriander, to serve.

Ingredients:

• 1.5kg beetroot, peeled, cut into 3cm cubes 
• 2 tbsp fresh ginger, grated 
• 3 garlic cloves, crushed 
• 2 tsp garam masala 
• 2 tsp ground cumin 
• 1 tsp ground coriander 
• 1 tsp ground turmeric 
• 400g can coconut cream 
• 2 tbsp coconut oil 
• 2 brown onions, thinly sliced 
• 4 sprigs fresh curry leaves 
• 400g can chickpeas, drained, rinsed 
• 1/3 cup red lentils, rinsed, drained 
• 100g baby spinach 
• 1 tbsp lemon juice 
• Sprigs coriander, to serve 

Instructions

1. Combine beetroot, ginger, garlic, spices and coconut cream in a large bowl. Toss to coat.
2. Heat coconut oil in a large saucepan over high heat. Cook onion and curry leaves, stirring, for 5 minutes or until well browned. Add beetroot mixture, chickpeas, lentils and 1 cup water. Season and stir to combine. Bring to the boil. Reduce heat to low and cook, covered, for 1 hour 15 minutes or until lentils and beetroot are tender. Stir in spinach and lemon juice. Serve sprinkled with coriander.