When the vibrant hues of beetroot and squash mingle in the kitchen, you know something special is on the way. This vibrant Vegan Beetroot and Squash Curry is a true feast for the senses, glowing with colors that invite you to dive right in. The moment I introduced this dish to my weekly rotation, it transformed my evenings—a comforting bowl ready in just 30 minutes, steering me away from lackluster fast food.
With its creamy coconut base and gentle spice, every spoonful feels like a warm hug. Whether you’re a seasoned chef or someone new to the culinary scene, this recipe makes it easy to impress yourself and anyone sharing your table. Plus, it caters to various dietary needs—vegan, dairy-free, and pregnancy-friendly—so everyone can savor the deliciousness. Grab your apron, and let’s create a dish you’ll crave time and again!
Why is Beetroot and Squash Curry a Must-Try?
Vibrant colors make every bite a visual delight!
Creamy coconut milk blends perfectly with earthy spices for a comforting flavor profile.
Quick and easy to prepare, this dish can be on your table in just 30 minutes.
Diet-friendly, it caters to vegan, dairy-free, and pregnancy diets, ensuring everyone enjoys.
Nutrient-rich, packed with antioxidants and fiber from beetroot and squash, it’s a wholesome choice.
Bring warmth and joy to your dining experience with this heartwarming dish!
Beetroot and Squash Curry Ingredients
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For the Curry Base
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Sunflower Oil – Perfect for frying; can also substitute with vegetable oil for a lighter option.
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Black Mustard Seeds – Adds a burst of flavor and crunch; replace with cumin seeds if needed, but expect a flavor variation.
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Fennel Seeds – Provides a subtle sweetness and anise flavor; feel free to omit if you’re out.
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Fenugreek Seeds – Contributes a distinctive, slightly bitter flavor; use a pinch of ground fenugreek if you don’t have whole seeds.
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Curry Leaves – Infuses aroma into your dish; dried leaves can work, but fresh is best for vibrant flavors.
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Green Bird’s-eye Chilli – Offers heat; adjust to your taste or omit for less spice.
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Red Onion – Brings sweetness and texture; shallots can be used as a substitute.
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For the Spices
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Ground Turmeric – Key for earthiness and vibrant color; there’s no direct substitute, so consider omitting for less brightness.
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Sri Lankan Curry Powder – Essential for an authentic taste; switch to regular curry powder if needed, but adjust the amount to taste.
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For the Vegetables
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Raw Beetroot – The star ingredient that adds sweetness and color; no substitutes available.
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Butternut Squash – Contributes additional sweetness and texture; can use zucchini if you’re in a bind, noting a textural difference.
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For the Creamy Sauce
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Coconut Milk – Creates a rich, smooth sauce; almond milk can be a lighter alternative, though the flavor will change.
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Lime Juice – Adds acidity for balance; lemon juice can work as a substitute.
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Seasoning
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Salt – A must to enhance flavors; don’t forget to adjust according to your taste.
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Serving Options
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Freshly Steamed Rice, Warmed Parathas, or Naans – Perfect to soak up the delicious sauce and complete your meal.
Enjoy the delightful experience of making this beetroot and squash curry—a dish that’s sure to steal hearts and brightens any dinner table!
How to Make Beetroot and Squash Curry
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Heat Oil: In a large saucepan over medium-high heat, pour in sunflower oil and let it warm up. This sets the stage for flavor, taking just a few moments.
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Add Spices: Once the oil is hot, toss in black mustard seeds and fennel seeds. Wait until you hear the mustard seeds pop—a delightful sound indicating flavor release!
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Sauté Aromatics: Introduce fenugreek seeds, curry leaves, sliced green bird’s-eye chilli (if using), and chopped red onion. Cook for about 2 minutes until the onions are soft and fragrant.
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Combine Ingredients: Stir in ground turmeric, Sri Lankan curry powder, cubed beetroot, and butternut squash, along with a sprinkle of salt. Mix everything well, letting those gorgeous colors bloom.
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Simmer: Pour in 150ml of water. Cover the pot and let it simmer for 10 minutes on medium heat. The vegetables will soften beautifully during this time.
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Add Coconut Milk: Remove the lid and mix in coconut milk. Continue simmering until the sauce thickens and the beetroot and squash are tender.
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Season Well: Taste and adjust the salt as needed. Squeeze fresh lime juice over the curry just before serving to brighten those flavors.
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Serve Hot: Dish out your vibrant beetroot and squash curry alongside fluffy rice, warm parathas, or naans for a complete meal experience.
Optional: Garnish with fresh cilantro for an extra layer of flavor and color.
Exact quantities are listed in the recipe card below.
How to Store and Freeze Beetroot and Squash Curry
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Fridge: Store the curry in an airtight container for up to 3 days. Make sure it’s completely cooled before sealing to maintain its freshness.
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Freezer: Freeze portions of the curry in freezer-safe containers for up to 1 month. Allow for some space at the top of the container as the curry may expand when frozen.
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Reheating: Thaw in the fridge overnight before reheating. Warm thoroughly on the stovetop or in the microwave until piping hot, and enjoy your flavorful beetroot and squash curry again!
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Serving Tips: Refresh the flavors by adding a splash of lime juice just before serving. This brightens up the tastes beautifully!
What to Serve with Beetroot and Squash Curry?
A colorful and comforting dish like this deserves equally delightful accompaniments that enhance the experience.
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Fluffy Rice: Perfect for soaking up the creamy curry sauce, offering a soft texture contrast.
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Warmed Naan: These pillowy breads are ideal for mopping up every bit of the rich, flavorful sauce.
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Parathas: Crispy on the outside and soft inside, parathas bring an inviting crunch that pairs perfectly with the curry. A true comfort food pairing!
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Cucumber Raita: This yogurt-based side adds refreshing coolness that beautifully balances the spices.
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Green Salad: A crisp mix of lettuce, cucumber, and tomatoes provides freshness and vibrant color to your plate, enhancing the meal’s brightness.
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Mango Chutney: For a touch of sweetness, mango chutney adds a delightful contrast to the savory curry.
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Spiced Lemonade: A refreshing beverage that complements the dish’s flavors, bringing a zesty and invigorating touch to your dining experience.
Each of these suggestions beautifully complements the beetroot and squash curry, creating a harmonious and satisfying meal that will keep you coming back for more!
Expert Tips for Beetroot and Squash Curry
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Cook Mustard Seeds: Ensure you let the mustard seeds pop in the hot oil to unlock their unique flavor, enhancing the entire dish.
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Adjust Spice Levels: Be mindful of the green bird’s-eye chilli; start with half for a milder curry, adjusting to your preferred heat level.
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Taste and Season: Always taste your beetroot and squash curry before serving; don’t hesitate to tweak the salt and acidity for the most balanced flavor.
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Texture Matters: For the best texture, cut the beetroot and squash into even-sized cubes so they cook uniformly without being mushy.
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Coconut Cream Add-In: For an extra rich sauce, consider adding a dollop of coconut cream at the end of cooking, taking the creaminess to another level.
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Garnish with Freshness: A sprinkle of fresh cilantro right before serving brings a delightful pop of color and flavor, completing your beautiful dish.
Beetroot and Squash Curry Variations
Feel free to make this dish your own with these delightful adjustments that promise to elevate your culinary experience.
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Sweet Potato Swap: Substitute butternut squash with sweet potatoes for an extra layer of sweetness and a creamy texture.
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Chickpea Boost: Add canned chickpeas for a protein-packed twist. They’ll bring a nutty flavor and heartiness to your curry.
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Vegetable Medley: Experiment with other veggies like carrots, peas, or bell peppers for added color and flavor variety.
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Coconut Cream Indulgence: Swap regular coconut milk for coconut cream to create an ultra-rich and luxurious sauce. It’s pure indulgence!
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Spice It Up: Introduce additional spices like garam masala or cumin to amplify the warmth and complexity of the curry.
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Fire It Up: For a spicier kick, throw in more green bird’s-eye chillies or some crushed red pepper flakes. Perfect for heat lovers!
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Gluten-Free Option: To make this dish gluten-free, pair it with quinoa instead of rice or naan, creating a nutritious whole grain base.
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Herb Infusion: Add fresh herbs like cilantro or mint for a refreshing and aromatic finish, enhancing both flavor and presentation.
Make Ahead Options
This vibrant beetroot and squash curry is perfect for meal prep enthusiasts! You can chop the beetroot and butternut squash up to 24 hours in advance, storing them in an airtight container in the refrigerator to keep them fresh and prevent browning. Additionally, you can prepare the spice and aromatics mixture (including the sautéed mustard seeds, onions, and spices) and refrigerate it for up to 3 days, allowing the flavors to deepen. When you’re ready to serve, simply heat your prepared mixture in a pan, add the vegetables and coconut milk, and let them simmer until tender. This approach not only saves you time on busy nights but ensures a delicious, home-cooked meal is just minutes away!
Beetroot and Squash Curry Recipe FAQs
What should I look for when selecting beetroot and butternut squash?
When choosing beetroot, look for firm, smooth skin without dark spots or blemishes. Fresh butternut squash should feel heavy for its size with a matte skin—avoid those with soft spots or cracks. Brightly colored and firm produce will ensure a vibrant curry!
How should I store leftover beetroot and squash curry?
Store any leftover curry in an airtight container and keep it in the fridge for up to 3 days. Let it cool completely before sealing to keep the flavors fresh and zesty!
Can I freeze beetroot and squash curry?
Absolutely! You can freeze the curry in freezer-safe containers for up to 1 month. Be sure to leave a little room at the top of the container for expansion. Thaw it overnight in the fridge, reheat thoroughly, and enjoy as if it were freshly made!
What can I do if the curry is too spicy?
If your curry turns out to be too spicy, try adding a dollop of coconut milk or a touch of sugar to balance the heat. You could also add more diced vegetables like potatoes or carrots to dilute the spice without altering the overall flavor too much.
Is this beetroot and squash curry suitable for pregnant individuals?
Yes, this vegan beetroot and squash curry is pregnancy-friendly! It’s packed with vitamins and minerals while being free of dairy and eggs. Just ensure all ingredients are properly washed and cooked to avoid any unwanted surprises.
How can I adjust the flavor of the curry if it lacks depth?
If you feel your curry needs more flavor, try adding additional spices like cumin or coriander powder while cooking. A touch more salt or a splash of lime juice just before serving can also enhance the dish and bring out the existing flavors beautifully.
Delicious Beetroot and Squash Curry for Cozy Nights In
Ingredients
Equipment
Method
- Heat the sunflower oil in a large saucepan over medium-high heat.
- Once hot, add black mustard seeds and fennel seeds; wait for the mustard seeds to pop.
- Add fenugreek seeds, curry leaves, green chilli, and chopped red onion. Sauté for about 2 minutes.
- Stir in ground turmeric, Sri Lankan curry powder, cubed beetroot, butternut squash, and a sprinkle of salt.
- Pour in 150ml of water, cover, and simmer for 10 minutes on medium heat.
- Remove the lid and stir in coconut milk, simmer until the sauce thickens and vegetables are tender.
- Adjust salt as needed and squeeze fresh lime juice over the curry before serving.
- Serve hot with rice, parathas, or naans.