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A front view of Iron Rich Beetroot Curry

Iron Rich Veggie Beetroot Curry

This Iron Rich Beetroot Curry is a delicious blend of flavors and ingredients. Although its a unique combination this entree is devourable and is super nutritious.
Course Main Course
Cuisine fusion, Indian
Keyword beetroot curry, beetroot curry recipe, how to cookk beetroot curry
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 6
Calories 152kcal
Author Gunjan


  • 2 cups red beets (peeled,chopped,boiled,blended - see notes)
  • 2 tbsp olive oil
  • 1 tsp chopped garlic
  • 1 tsp white sesame seeds
  • 1 1/2 cups chopped colored bell peppers
  • 1/2 cup chopped carrots
  • 1/2 cup chopped baby corn
  • 2 cups broccoli florets
  • 1 tbsp low sodium soy sauce
  • 1 tbsp rice vinegar
  • 1 tbsp sriracha sauce
  • 1/2 tsp crushed black pepper
  • 1 tsp sweet ginger garlic seasoning
  • 1 1/2 cups water
  • 1 14 oz pack of extra firm tofu (pressed,drained,chopped)
  • 3/4 tsp salt or as per taste


  • Heat a nonstick pan and add oil. Add garlic, sesame seeds, ginger powder and onions and saute for 2 minutes. Add all the vegetables. Saute well.
    sauteed veggies
  • Add soy sauce, vinegar, sriracha sauce, black pepper, and ginger garlic seasoning and mix well so that all the veggies are properly coated. Now add the blended beets and 1 ½ cup water and mix well. Lastly toss tofu and salt. Cover and cook for few 5-10 minutes.
  • Serve hot with steamed rice/brown rice/quinoa.
    Top view of iron rich veggie beetroot curry


Peel the beets and chop. In a sauce pan combine the beets and 2 cups water and boil until beets are soft. Blend the boiled beets along with the water in a blender and keep it aside.


Calories: 152kcal | Carbohydrates: 15g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 195mg | Potassium: 243mg | Fiber: 2g | Sugar: 4g | Vitamin A: 204IU | Vitamin C: 31mg | Calcium: 27mg | Iron: 1mg