Beetroot curry


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 ( oz) ghee or butter
  • 2 small red onions, halved, thinly sliced


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,