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Beetroot lime tofu with quinoa curry served
Nourishing and exotic quinoa curry with fresh beetroot and lime tofu

Quinoa bowl with creamy tofu curry & raw beetroot

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
This dish is a masterpiece of fusion cuisine: combining Indian curry technique with the modern, health-conscious Buddha bowl style. Here, the beetroot is not roasted but served raw and grated, preserving all its vitamins and earthy freshness, creating a fantastic contrast with the hot, creamy coconut curry sauce.
🕒 Prep Time 15 mins
🍳 Cook Time 20 mins
⌛ Total Time 35 mins
🍽️ Servings 2 servings
🔥 Calories 470 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Grater
  • Frying pan
  • Saucepan
  • Kitchen paper

Allergen Information

⚠️ Soya

Instructions

1 ✓

Rinse quinoa, cook in water with a pinch of salt for 15 minutes, then rest.

Tip: Resting makes it fluffy.
2 ✓

Press tofu with kitchen paper, then cube.

Tip: Water removal is key to crispiness.
3 ✓

Heat coconut oil and fry tofu until golden brown. Sprinkle with curry powder and fry for 1 more minute.

Tip: Curry spices dissolve in oil and become intense.
4 ✓

Pour in coconut milk, season with salt, and cook for 5 minutes until you get a creamy sauce. Add half the lime juice.

Tip: Coconut milk sweetness balances curry heat.
5 ✓

Peel beetroot and grate on a coarse grater.

Tip: Do this just before serving so it doesn't dry out.
6 ✓

Serving: Quinoa at bottom, curry tofu sauce on top, topped with fresh beetroot, remaining lime, and coriander.

Recipe FAQ

Why did the curry turn pink?
If you cook the beetroot in it, everything discolours. That's why we serve it freshly grated on top: better contrast and crunchier texture.
The sauce is too thin, doesn't cling to tofu.
Boil the coconut milk longer until water evaporates and it thickens.

Ingredients

  • 150 g Quinoa
  • 300 ml Water
  • 2 pc(s) Medium beetroot (raw)
  • 200 g Tofu
  • 2 tbsp Coconut oil
  • 200 ml Coconut milk
  • 1 tbsp Curry powder
  • 1 pc(s) Lime juice
  • 1 pinch Salt
  • 10 g Fresh coriander