Black Lentil – Beet Curry

Simple and delicious lentil & beet curry.

Beets and lentils are a marriage made by the gods. In this recipe beets and lentils are braised in a Sri Lankan curry paste and coconut milk. And the flavours complement each other so generously!

This curry is packed with warming and comforting flavours. Ideal for a cold winter night or a rainy day.

First you have to make the masala. Don’t worry, it will be done in no time. But as this is the base of the curry, it’s the most important step.

The beets are roasted in the oven and then simmered in the curry with the lentils. The beets add a slight earth note, while giving the stew the most vibrant deep magenta colour.

If you’re not a fan of beets, sub with pumpkin. Reduce the cooking time to prevent the pumpkin from going all mushy. Or stir in a few handfuls of spinach leaves before serving.

To give the curry a creamy finish and to balance out the spices, coconut milk is added. A final sprinkle of cilantro, and your dinner is ready to serve.

Hope you like this curry as much as we did! See our index page for more Asian recipes!

This vibrant beet – lentil curry makes a perfect and healthy weeknight dinner. It’s also freezer and budget friendly.

Beets, you can’t beat them!

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Black Lentil – Beet Curry

vegan, gluten free, nut free

 


Ingredients:

For the masala:

2 dried red chillies

2 tbsp coriander seeds

1 tsp cumin seeds

1 tsp fennel seeds

1 red onion, chopped

2 cloves garlic, chopped

1 lemon grass stalk, chopped

For the stew:

1 tbsp neutral oil for frying

2 red beetroots, chopped (1.5 cm)

½ cup beluga lentils, rinsed & drained

1 cup coconut milk

½ – 1 cup water

1 tbsp ketjap or tamari for GF

Salt, to taste

Cilantro for garnish

 

Instructions:

For the beets:

Preheat the oven to 180° Celsius.

Lightly coat the beets with oil. Wrap the beets in aluminium foil and roast for 30 minutes

For the masala:

In a dry pan, toast the spices (chillies, cumin, coriander and fennel seeds) until light golden and fragrant. Remove from the pan and cool down.

Blend the ingredients for the masala until smooth using a food processor. Add a little water if needed.

For the stew:

Heat the oil in a pot or wok. Add the masala and cook for 10 minutes, stirring constantly.

Add the lentils, beetroot, coconut milk, ketjap/tamari and water, bring to a boil. Reduce the heat and simmer for 30 minutes, stirring regularly. Season with salt.
Garnish with chopped cilantro and some extra coconut milk if desired. Serve with cooked rice. Enjoy!


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