Coconut Curry Beets and Paneer is warm and comforting, and full of bright flavors and colors to get us through the last stretch of cold winter days. 

This dish comes together reasonably quickly thanks to the convenience of pre-cooked beets. I love beets, but I don’t love cooking them (so much time! so much staining!), so I keep store-bought packages of cooked beets on hand almost always. This recipe calls for 12 ounces of cooked beets, which for the brand I purchased was two packages. I love that pre-cooked beets are tender, don’t require any peeling, and are ready to go any time!

As I thought about and developed this recipe, my process was something like: paneer is cheese…beets go with cheese…curry goes with paneer…and beets…why not put it all together? Sure enough, there were recipes out there for curried beets and paneer, but I couldn’t find one that quite fit the flavor profile I was going for. (Which is often how my recipes take shape! I can’t find what I want, so I make it myself!)

This resulting Coconut Curry Beets and Paneer is a one-pot, weeknight meal. While you’re making the curry, make a pot of white or brown rice for serving, and it will be ready about the time that the curry is. My preference for this meal is brown rice because I find the nutty flavor and chewier texture of brown rice compliments the flavors and textures of the beets and paneer best. Plus, it’s a little extra protein to round out this meal and make it even more satisfying. 

While there’s still a chill in the air and winter is dark and gray, make this Coconut Curry Beets and Paneer to brighten up your plate!

‍

‍

‍

‍

‍

‍