This vegan beetroot curry is super easy to make and full of flavor! It’s your go-to cuisine on an Autumn day. A classic Indian dish that is jam-packed with veggies and fragrant flavors. Beetroots are high in antioxidants and can help aid in liver detoxification, not to mention it is loaded with vitamin C with ingredients like ginger, lemon and orange juice (Hello, cold season!) making this curry your ultimate staple for clean eating this fall.

Ingredients:

• 4 tbsp vegetable oil
• 12 curry leaves
• 5 tbsp Healthworks Ginger Powder
• 4 cloves garlic (crushed)
• 1 red chili (deseeded and finely chopped)
• 6 green cardamom pods (crushed)
• 1 tsp ground cumin
• 1  tsp Healthworks Cinnamon Powder
• Final grated zest and juice of 1 orange
• 14oz can chopped tomatoes
• 400ml can coconut milk
• 4 1/2 cups vegetable stock
• 8 raw beetroot (keep the leaves, peeled and cut into large chunks)
• 2/3 tbsp agave
• Juice of 4 limes
• Small bunch of fresh coriander (chopped)
• Salt and freshly ground black pepper to taste
• A handful of cashews or peanuts, tofu (toasted and crushed) (Optional)

Instructions:

1. Heat the vegetable oil in saucepan
2. Add curry leaves, garlic, ginger, chili, cardamom, cumin, cinnamon powder and orange zest
3. Stir fry for about 3 minutes, then add the orange juice, tomatoes, coconut milk and stock
4. Season and pepper and salt, bring to a boil, add the chopped beetroot and agave, and bring to boil again
5. Reduce the heat and simmer for 25 to 30 minutes, or until the beetroot is tender
6. Meanwhile, wash the beetroot leaves. Remove and discard any thick stalks, and chop the leaves roughly. 
7. Stir the leaves into the pot and cook until tender
8. Check the curry for seasoning, and squeeze in half of the lime juice
9. Taste, add more juice and agave if desired, then stir in the chopped coriander
10. Serve the curry topped with tofu and crushed nuts