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!

The ingredient of Ayurvedic Beetroot Curry

• 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

The Instruction of ayurvedic beetroot curry

• combine beetroot ginger garlic spices and coconut cream in a large bowl toss to coat
• 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

Nutritions of Ayurvedic Beetroot Curry

fatContent: 644 344 calories
saturatedFatContent: 32 9 grams fat
carbohydrateContent: 27 3 grams saturated fat
sugarContent: 76 4 grams carbohydrates
fibreContent: 37 grams sugar
proteinContent: n a
cholesterolContent: 19 3 grams protein
sodiumContent: n a

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