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Beetroot & coconut curry

Beetroot & coconut curry

This fragrant curry by Tara Wigley is ideal for the time of year. We’ve used green beans, but other green veg work well too: cavolo nero, spinach and Tenderstem broccoli are all great options. 

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Gluten freeVeganVegetarian
  • Serves4
  • CourseMain meal
  • Prepare15 mins
  • Cook45 mins
  • Total time1 hr

Ingredients

  • 60g coconut oil
  • 1 onion, finely chopped
  • 1 green chilli, finely chopped
  • 20g ginger, peeled and finely grated
  • 3 clove/s garlic, thinly sliced
  • tsp salt
  • 2 tsp ground cumin
  • ¼ tsp ground turmeric
  • tbsp Cooks’ Ingredients Lemongrass Paste
  • 2 x 500g bunches beetroot, trimmed, peeled and cut into 2cm wedges
  • 400ml can coconut milk
  • 160ml can coconut cream
  • 200g pack Trimmed Fine Green Beans
  • 25g pack corainder, leaves picked
  • 1 unwaxed lime, zest and juice
  • Desiccated coconut and/or dairy-free coconut yogurt alternative, to serve (optional)

Method

  1. Heat the oil in a large, lidded sauté pan over a medium heat. Add the onion, chilli, ginger, garlic and ½ tsp salt, then cook for about 8 minutes, stirring frequently, until softened but without too much colour. Stir in the cumin, turmeric, lemongrass paste and 2 tbsp water; cook for about 2 minutes, reducing the heat a little if necessary. Stir in the beetroot, then pour over the coconut milk, add 200ml water and season with the remaining 1 tsp salt and some black pepper. Bring to a simmer and cook for 20-25 minutes, covered, until the beetroot is tender and the sauce has thickened.

  2. Stir through the coconut cream, then add the beans. Cover and cook for 4-5 minutes until the beans are just cooked through. Finally, stir through ½ of the coriander and the lime juice. Scatter over the lime zest and remaining coriander, along with a little desiccated coconut and/or a dollop of dairy-free coconut yogurt alternative, if you like.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,234kJ/ 539kcals

Fat

41g

Saturated Fat

35g

Carbohydrates

28g

Sugars

22g

Fibre

9.8g

Protein

7.9g

Salt

2.4g

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