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a photo of Vibrant Pink Coconut Curry (Ready in 20 Minutes)

Vibrant Pink Coconut Curry (Ready in 20 Minutes)

This vibrant curry is as stunning as it is delicious. Packed with plant diversity, fibre, and flavour, it’s the perfect quick midweek meal or a colourful centrepiece for entertaining. The earthy sweetness of beetroot pairs beautifully with the rich coconut sauce, zesty lime, and subtle spice. Serve with brown rice or quinoa and a side of pickled red onions for a complete, nourishing meal.

Takes 20 minutes

Serves 2

Ingredients
 

For the curry:

  • 1 tbsp oil olive or coconut oil work well
  • 500 g firm tofu
  • 1 × 400g tin butter beans 250g drained weight, or beans of choice
  • 1 red chilli

For the beet curry sauce:

  • 1 × 400g tin coconut milk
  • Juice of 1 lime
  • 1 large shallot or ½ medium onion
  • 20 g fresh ginger
  • 2 garlic cloves
  • 1 green chilli
  • 25 g fresh coriander small handful
  • 2 tbsp tamari or soy sauce
  • 1 tbsp brown sugar or maple syrup
  • 1 small beetroot grated (about 150g)

To serve:

  • 1 pak choi chopped
  • 100 g baby corn halved lengthways
  • Brown rice or quinoa

To garnish:

  • Drizzle of coconut milk
  • Pickled red onion
  • Fresh coriander or chilli flakes optional

Instructions
 

  • Prepare the vegetables: Cut the tofu into 1–1.5cm cubes. Drain and rinse the butter beans. Peel and roughly chop the shallot and garlic. Grate the beetroot, chop the pak choi into bite-sized pieces, and halve the baby corn lengthways.
  • Cook the tofu and beans: Heat the oil in a large frying pan over a high heat. Add the tofu cubes and fry for 4–5 minutes, stirring regularly, until golden on all sides. Add the drained butter beans and a pinch of salt, cooking for another minute. Turn off the heat while you prepare the sauce.
  • Make the beet curry sauce: In a blender, combine the grated beetroot, coconut milk, shallot, garlic, ginger, green chilli, tamari, brown sugar or maple syrup, and lime juice. Blend until smooth and creamy.
  • Simmer the curry: Return the pan with tofu and beans to a medium heat. Pour in the beet curry sauce and stir well. Taste and adjust seasoning with extra salt, pepper, lime juice, tamari, or chilli if needed.
  • Add the vegetables: Add the pak choi and baby corn to the pan. Cook for 2–3 minutes until the vegetables are just tender but still bright and vibrant.
  • Serve and garnish: Spoon the curry into bowls and serve with brown rice, quinoa, or your preferred grain. Drizzle with coconut milk and top with pickled red onions, chopped coriander, or chilli flakes for a burst of freshness.

Tips & Variations

  • Add crunch: Top with toasted cashews or sesame seeds.
  • Extra greens: Stir in spinach or kale at the end of cooking for added nutrition.
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