Beetroot Curry

4
Servings
30m
Prep Time
7h
Cook Time
7h 30m
Ready In


"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."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (242.7 g)
  • Calories 132.8
  • Total Fat - 2.4 g
  • Saturated Fat - 1 g
  • Cholesterol - 3.7 mg
  • Sodium - 192.9 mg
  • Total Carbohydrate - 25 g
  • Dietary Fiber - 3.2 g
  • Sugars - 6.3 g
  • Protein - 4.3 g
  • Calcium - 117.3 mg
  • Iron - 2.3 mg
  • Vitamin C - 27.3 mg
  • Thiamin - 0.1 mg

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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

Tips & Variations


No special items needed.

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