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Beetroot Curry Tofu & Quinoa Buddha Bowl served
Deep purple beetroot curry contrast with golden tofu and quinoa

Beetroot curry tofu and quinoa Buddha bowl

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The contrast between raw beetroot and cooked curry makes this dish exciting. While the curry is warming, creamy and soft, the freshly grated beetroot is earthy, crunchy and refreshing. The acidity of the lime helps break down the tough fibres of the beetroot, making it easier to digest, while dressing the plate in a vibrant purple colour.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 450 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Grater
  • Frying pan
  • Saucepan

Allergen Information

⚠️ Soya

Instructions

1 ✓

Rinse the quinoa thoroughly, then cook in the water with a little salt until the water evaporates (approx. 15 minutes).

Tip: Rest under a lid so it becomes fluffy.
2 ✓

Cube the tofu and fry in coconut oil until golden brown. Sprinkle with the curry powder and fry briefly.

Tip: Frying the curry powder deepens the flavours.
3 ✓

Pour in the coconut milk, add salt, and reduce. At the end, add a squeeze of lime juice.

Tip: The acid counterbalances the richness of the coconut milk.
4 ✓

Peel the beetroot and grate it on the coarse side of a box grater.

Tip: Best when fresh; do not let it stand, or it will release its juices.
5 ✓

To serve: Quinoa at the bottom, hot curry on top, fresh beetroot on the side. Sprinkle with coriander and drizzle with the remaining lime.

Tip: Mix before eating so the crunch of the beetroot mingles with the creamy sauce.

Recipe FAQ

Will the beetroot stain my hands?
Yes, heavily. Use rubber gloves, or rub your hands with lemon juice after working.

Ingredients

  • 150 g Quinoa
  • 300 ml Water
  • 2 Raw beetroot
  • 200 g Tofu
  • 2 tbsp Coconut oil
  • 200 ml Coconut milk
  • 1 tbsp Curry powder
  • 1 Lime juice
  • 1 pinch Salt
  • 1 g Fresh coriander