Spice-infused, packed with fresh vegetables and vegan - this curry represents the principles of Ayurvedic eating. Increase your vitality and health and tuck into this tasty curry tonight!


  • 1.5kg beetroot, peeled, cut into 3cm cubes
  • 2 tablespoons fresh ginger, grated
  • 3 garlic cloves, crushed
  • 2 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground turmeric
  • 400g can coconut cream
  • 2 tablespoons coconut oil
  • 2 brown onions, thinly sliced
  • 4 sprigs fresh curry leaves
  • 400g can chickpeas, drained, rinsed
  • 1/3 cup red lentils, rinsed, drained
  • 100g baby spinach
  • 1 tablespoon lemon juice
  • Sprigs coriander, to serve


  1. Combine beetroot, ginger, garlic, spices and coconut cream in a large bowl. Toss to coat.
  2. Heat coconut oil in a large saucepan over high heat. Cook onion and curry leaves, stirring, for 5 minutes or until well browned. Add beetroot mixture, chickpeas, lentils and 1 cup water. Season and stir to combine. Bring to the boil. Reduce heat to low and cook, covered, for 1 hour 15 minutes or until lentils and beetroot are tender. Stir in spinach and lemon juice. Serve sprinkled with coriander.