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Beetroot and quinoa curry with tofu
Vibrant purple beetroot curry with tofu cubes and fresh coriander

Beetroot & Quinoa Curry with Tofu

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
The earthy sweetness of beetroot harmonises surprisingly well with Indian curry spices. This dish is not only delicious but also visually stunning, as the beetroot pigments (betacyanin) turn the quinoa a beautiful purple.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 410 kcal
🌍 Cuisine Fusion

Ingredients

Equipment Needed

  • Frying pan
  • Saucepan for the quinoa

Allergen Information

⚠️ Soya
⚠️ Nuts (Walnuts)

Instructions

1 ✓

Cook the quinoa in double the amount of salted water (approx. 15 mins), then cover and let it rest.

Tip: During resting, it absorbs the remaining steam, making it fluffy.
2 ✓

Cube the tofu and fry on all sides in hot oil until golden brown, then set aside.

Tip: Tofu fries up crispy if you press the water out of it first.
3 ✓

In the same pan, fry the beetroot with the onion, garlic, and ginger. Sprinkle over the curry powder.

Tip: Fry the spices in the fat briefly (blooming) to make them more intense.
4 ✓

Pour in the coconut milk and cook until the beetroot is tender (approx. 10-15 mins). Stir in the quinoa and tofu.

Tip: The beetroot will dye everything purple – that's the goal!
5 ✓

Serve sprinkled with toasted walnuts for crunch.

Tip: The earthy taste of walnuts rhymes with the beetroot.

Recipe FAQ

Why is the quinoa bitter?
Quinoa has a natural protective coating (saponin) on its surface. If you don't rinse it thoroughly in hot water before cooking, it may remain bitter.

Ingredients

  • 150 g Quinoa (thoroughly rinsed)
  • 2 bulbs Beetroot (raw, diced)
  • 200 g Tofu (pressed, cubed)
  • 400 ml Coconut milk (tinned)
  • 2 tsp Curry powder
  • 2 cloves Garlic
  • 10 g Ginger
  • 2 tbsp Coconut oil or oil
  • 1 handful Walnuts (toasted)
  • 1 bunch Fresh coriander