Iron Rich Veggie Beet Root Curry

Iron Rich Veggie Beet Root Curry

Flavorful and Healthy Vegan meal with balanced nutrition of calcium, iron, folic acid and more.



  • 2 cups red beets (chopped)
  • 2 cups water
  • 2 tbsp. olive oil
  • 1 tsp garlic (chopped)
  • 1 tsp white sesame seeds
  • 1 tsp ginger powder
  • ½ cup white of green onions
  • 1 ½ cup bell peppers (mixed color and chopped)
  • ½ cup carrots (chopped)
  • ½ cup baby corn (chopped)
  • 2 cups broccoli florets
  • 1 tbsp. soy sauce (low sodium)
  • 1 tbsp. rice vinegar
  • 1 tbsp. sriracha sauce
  • ½ tsp black pepper (crushed)
  • 1 tsp sweet ginger garlic seasoning
  • 1 ½ cup water
  • 1 14 oz. package tofu (chopped)
  • ¾ tsp salt
  1. Peel the beets and chop. In a sauce pan combine the beets and 2 cups water and boil until beets are soft.
  2. Blend the boiled beets along with the water in a blender and keep it aside.
  3. Heat a nonstick pan and add oil.
  4. Add garlic, sesame seeds, ginger powder and onions and sauté for 2 minutes. Add all the vegetables. Sauté well.
  5. Add soy sauce, vinegar, sriracha sauce, black pepper, and ginger garlic seasoning and mix well so that all the veggies are properly coated.
  6. Now add the blended beets and 1 ½ cup water and mix well.
  7. Lastly toss tofu and salt. Cover and cook for few 5-10 minutes.
  8. Serve hot with steamed rice/brown rice/quinoa.

For nutrition information click here

Veggie Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age.

Veggie Cooking Tip

Different vegetables have different cooking times – cook each type separately and then combine.