Quick & Easy Beetroot and Bell Pepper Curry (Vegan & Gluten-Free)
20 minutes
1345 reads
About Quick & Easy Beetroot and Bell Pepper Curry (Vegan & Gluten-Free)
Craving a vibrant, flavorful curry that's ready in a flash? This Beetroot and Bell Pepper Curry is a weeknight wonder, delivering a delicious and healthy meal in just 20 minutes!This vegan and gluten-free dish beautifully balances the earthy sweetness of beets with the satisfying crunch of bell peppers. Warm spices like cumin, turmeric, and coriander create an irresistible aroma and comforting flavor.Enjoy this quick and easy curry for lunch or a hearty dinner. Serve it with roti, naan, or rice for a truly satisfying and complete meal.
Stop Thinking About What to Cook Every Day
Weight loss, PCOS, and Healthy Eating, all planned out for you. Just follow the plan and cook. From ₹499.
Recipe Time & More
Prep5 minutes
Cook15 minutes
Total20 minutes
Ingredients
Produce
- 2 medium Beetroots about 200g
- 1 medium Bell Peppers about 100g, chopped, green
Spices
- 1 tsp Cumin Seeds
- 1 tsp Turmeric Powder
- 2 tsp Coriander Powder
- 1 tsp Chili Powder red
Oil
- 2 tbsp Oil
Salt
- 1/2 tsp Salt or to taste
Instructions
- Peel and grate the beetroots. A food processor or blender can be used for speed.
- Chop the green bell pepper into small cubes.
- Heat the oil in a wok or large skillet over medium heat. Add the cumin seeds and let them sizzle for about 30 seconds to release their aroma. This blooming of the spices enhances their flavor.
- Add the turmeric powder and coriander powder to the oil. Immediately add the grated beetroot and stir to coat. Cover the wok and cook for about 5 minutes, allowing the beets to soften slightly.
- Add the chopped bell pepper to the wok. Stir in the salt and red chili powder. Covering the wok helps to trap steam and cook the vegetables evenly.
- Continue to cook for another 10 minutes, stirring occasionally, until the beetroot and bell pepper are tender. Be careful not to burn the vegetables. Serve hot with roti, naan, or rice.
Recipe Notes
Good To Know
- For deeper flavor, roast the beetroot cubes in the oven for 10-12 minutes at 200°C (400°F) before adding them to the curry. This caramelizes their natural sugars and adds a smoky note.
- If you like a bit of texture, add a handful of roasted peanuts or cashews towards the end of cooking for a nutty crunch.
- To make this curry vegan and boost its protein content, stir in some cooked chickpeas or pan-fried tofu cubes before serving.
- Leftover curry can be mashed slightly and used as a flavorful filling for wraps, sandwiches, or even stuffed into parathas.
Expert Tips
- Adjust the spice level by adding more or less chili powder to suit your preference.
- Freshly grated ginger and garlic will enhance the aroma and flavor of the curry.
- For a creamier texture, add a dollop of coconut milk or yogurt just before serving.
Storage Instructions
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave before serving.
Related Posts You May Like
-
-
-
Quick & Easy Bell Pepper Stir-Fry Recipe
848 reads
-
-
-
Recipe Nutrition
Calories: 182kcalCarbohydrates: 13gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 3.6gMonounsaturated Fat: 7.2gFiber: 4gSugar: 9g
Kirti Misra
Articles: 101
5 Comments
Leave a Reply
You must be logged in to post a comment.
Perfect dish! Can’t wait to cook it.
So delicious! Excited to make it.
What a delicious idea! Thanks for sharing.
So delicious! Excited to make it.
Looks so delectable! Thanks for posting.