Beetroot curry

Name: Beetroot curry
Prep time: 10 min
Cook time: 7 h
Total time: 7 h 10 min
Yield: Serves 4
Ingredients: steamed rice, to serve; 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; 400 ml (14 fl oz) tin coconut milk, shaken; 100 ml (3½ fl oz) coconut vinegar (see Tip); 1½ teaspoons brown mustard seeds; 1½ teaspoons cumin seeds; 2 tablespoons fresh or dried curry leaves; 60 g (2¼ oz) ghee or butter; 3 garlic cloves, finely chopped; 2 small red onions, halved, thinly sliced; 3 long green chillies, thinly sliced

Preparation info

Serves
4

Difficulty
Easy
Ready in
8 hr

Appears in

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.

Ingredients

60 g (2¼ oz) ghee or butter
2 small red onions, halved, thinly sliced

Main course
Side dish
Gluten-free
Vegetarian

Method

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 6½ hours,