Beetroot curry

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Preparation info

  • Serves


    • Difficulty


    • Ready in

      8 hr

Appears in

Slow Cooker Vegetarian

Slow Cooker Vegetarian

By Katy Holder

Published 2018

  • About

Coconut vinegar gives this exceptionally pretty and nutritious curry its distinctive flavour. But you could use any mild white vinegar instead – just add half the amount to start with and then adjust to taste.


  • 60 g (2ΒΌ oz) ghee or butter
  • 2 small red onions, halved, thinly sliced
  • 3 garlic cloves, finely chopped
  • 1Β½ teaspoons cumin seeds
  • 1Β½ teaspoons brown mustard seeds
  • 2 tablespoons fresh or dried curry leaves
  • 3 long green chillies, thinly sliced
  • 1.5 kg (3 lb 5 oz/2 large bunches) baby beetroot (beets), peeled and quartered, leaves and stems kept separate and cut into 5 cm (2 inch) pieces
  • 100 ml (3Β½ fl oz) coconut vinegar (see Tip)
  • 400 ml (14 fl oz) tin coconut milk, shaken
  • steamed rice, to serve


Heat the ghee in the insert pan of a slow cooker or a large frying pan over medium heat and cook the onion, garlic, cumin seeds, mustard seeds, curry leaves and half the chilli for 4 minutes.

Return the insert pan, if using, to the slow cooker, or transfer the mixture to the slow cooker and add all the remaining ingredients except the beetroot stems and leaves. Cook on low for 6Β½ hours, or until the beetroot is tender.

Stir in the beetroot stems and leaves and cook for a further 30 minutes until wilted.

Check the seasoning, adding sea salt and freshly ground black pepper if needed, then serve with the remaining chilli and steamed rice.

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