Ingredients
- 60 grams ghee (or butter)
- 2 red onions (small onion, halved and thinly sliced)
- 3 garlic cloves (finely chopped)
- 1 1/2 teaspoon cumin seeds
- 1 1/2 teaspoons brown mustard seeds
- 2 tablespoons curry leaves (fresh or dried curry leaves)
- 3 green chillies (long chillies, thinly sliced)
- 1.5 kilograms beetroot (2 large bunches baby beets, peeled and quartered, leaves and stems kept separate and cut in 5cm pieces)
- 100 ml coconut vinegar (or 50ml mild white vinegar, to taste (see note in intro)
- 1 tin (400 ml) coconut milk ( well shaken)
- Sea salt
- Freshly ground black pepper
- Steamed rice, to serve
How to Make
-
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.
We hope you enjoy this recipe!
This page is built for your convenience in the kitchen.
If you want helpful tools, tips and recipes from our community of real cooks, please consider signing up.
Oh... And one more thing... We also have some pretty wild forums.