June 26, 2018
Comfort Food, Main Dish, Curries,
Vegetables, Beet, Onions, Indian, Easy/Beginner Cooking, Small Batch Cooking, Entertaining, Potluck, Weeknight Meals, Slow Cooker, Stove Top, Gluten-Free, No Eggs, Vegetarian, Spices more
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"From our Sunday newspaper The Sunday Times. Times are estimated. Coconut vinegar gives this pretty and nutritious curry its distractive flavour, but any mild white vinegar will work in its place."
Heat ghee in the insert pan of a slow cooker or a large frying pan over medium heat and cook the onions, garlic, cumin seeds, mustard seeds, curry leaves and half the chilli for 4 minutes.
Return the insert pan 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 6 1/2 hours or until the beetroot is tender and then stir in the beetroot stems and leaves and cook for a further 30 minutes until wilted.
Check the seasoning, adding salt and pepper if needed, then serve with the remaining chilli and steamed rice.
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