Flavorful Beets & Shredded Coconut Stir Fry

Sherin thomas
by Sherin thomas
4 servings
25 min

A simple yet delicious Vegan side dish! For folks looking for meatless, vegetarian options, this is a great dish to try. This Beetroot preparation is an easy option for busy weeknights, flavored with healthy coconut oil and shredded coconut, stir-fried with minimal ingredients. The flavor from the toasted coconut and the fresh beetroot, blend together so well, you’ll be reaching out for more!

My husband and kids devour this beet stir fry. Especially the kids, as it is not spicy for their taste buds and tolerance. As we all know, how nutritious beetroot is. High on benefits, from controlling blood pressure to helping fight cancer cells, the list goes on. They are extremely good for your blood too.

Everything needed to make this dish:

Minimal and healthy ingredients make cooking quick, especially when you know you’re doing your body good!

  • Shredded Coconut : For this quick prepapration, we’re using frozen shredded/ grated coconut , which is available in indian grocery stores in the frozen aisle. Alternatively, if you can get your hands on fresh shredded coconut, nothing beats that!
  • Oil : Coconut oil , as a good healthy option and flavor wise. You can subtitute it with vegetable oil too.
  • Spices : Turmeric powder , known for its good properties is a good addition. We are using Cumin seeds and Mustard seeds for extra flavor.
  • Green Chilly: This is optional, i like using 1 or 2 for a mild heat.
  • Beetroot : Finally, the glorious beets. Fresh beetroot, peeled and grated.I dont recommend canned or frozen beetroot for this recipe.

What goes well with this?

This simple yet delicious stir fry goes well when paired with rice and lentils like this Spinach and lentils curry. It also pairs well with chicken or any protein dish and rice. Oh yum, my mouth s watering, just writing about it! Another way to pair this flavorful side dish is with warm chapattis or rotis.

Here are some other good meatless recipes:

  • Steamed Dumplings filled with sweetened coconut
  • Spinach Apple and Strawberry Salad
  • Pasta with Broccoli, Cherry Tomatoes and Creme Fraiche

If you have tried this recipe and enjoyed it, do leave a comment and rate! It helps me reach a further audience! Don’t forget to share your creations with me on Instagram using the hashtag .

Flavorful Beets & Shredded Coconut Stir Fry
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 15 Minutes Total time: 25 min
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  • 1 Beetroot, large
  • 1 cup Shredded/ grated coconut
  • 1/2 cup Onion, chopped
  • 3 Green Chillies (optional)
  • 1 sprig Curry leaves
  • 1.5 tbsp Coconut Oil, or oil of your choice
  • 1 tsp Cumin Seeds
  • 1 tsp Mustard seeds
  • 1 tsp Turmeric powder
  • Salt for taste

Peel the beetroot slice it in half. Then, using a grater, grate the beetroot and set it aside.
In a pan/wok on medium flame, heat the coconut oil. When warm, add the mustard and cumin seeds. When they start spluttering, add the curry leaves and green chilies and saute.
In a minute, add the coconut and turmeric powder stir well. Saute for about 3 minutes, till the coconut mixes well with the ingredients. Now , add the grated beetroot—season with salt. Saute everything well.
Let it cook on low to medium flame, for about 5 minutes or a little more until the beetroot becomes tender and soft. Once tender enough, turn off the flame and let it sit for 5 minutes before serving.
  • They are completely optional or can be reduced to even 1, according to your spice heat preference.
  • If using frozen coconut, available in the Asian and Indian stores, keep it at room temperature to thaw for 15 to 20 minutes before using.
Sherin thomas
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