Pic of Balinese beetroot and spinach curry

Balinese beetroot and spinach curry

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Vegetarian mains

Balinese beetroot and spinach curry

Serves 2 50 min
This vibrant vegan curry is enriched with cashews, sesame and coconut. Its flavours would work with different veg, such as carrots, squash or potatoes. Serve with flatbreads or rice.


  • 500g beetroot, peeled and cut into thin wedges⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 red onion, peeled and finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 2 garlic cloves, peeled and finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 small piece ginger, peeled and finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 chilli, finely chopped⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 25g cashews⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1/2 tbsp sesame seeds⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 15g coriander, stalks and leaves chopped separately ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Balinese spice mix (1 tsp ground cumin, 1 tsp carraway seeds, 1/2 tsp turmeric, 1 tbsp dark brown sugar)⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 tin coconut milk ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 tin chickpeas ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 200g spinach⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • 1 lime
Image of Balinese beetroot and spinach curry


Prep time: 10 min
Cooking time: 40 min
  • Step 1

    In a roasting tin, toss the beetroot with 1/2 tsp salt. Roast for 20 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Step 2

    Altogether, chop the cashews and sesame seeds as finely as you can. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Step 3

    Heat 2 tbsp oil in a large saucepan. Gently fry the onion for 8 mins, stirring often. Add the spice mix, ginger, garlic, coriander stalks, cashew mix and 1/2 the chilli. Cook for 2 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Step 4

    Stir in the coconut milk. Bring to a simmer, then cook for 10 mins. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Step 5

    Drain and rinse the chickpea. Add the beetroot and chickpeas to the curry. Simmer. ⠀⠀⠀⠀⠀⠀⠀⠀⠀
  • Step 6

    In handfuls, stir the spinach into the curry until wilted. Stir in the coriander leaves. Check the seasoning and add lime juice, to taste.

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