If you love simple, flavorful meals, you’re going to adore Slow Cooker Beetroot Curry. The bold spices and creamy coconut milk create a rich, velvety sauce, while the beets bring a hint of natural sweetness. It’s healthy, vibrant, and incredibly delicious!

This recipe works beautifully for meal prep since it stores and reheats like a dream. Pair it with steamed rice or quinoa, and you’ve got a meal that feels indulgent but is secretly so easy to make. Your kitchen will smell amazing while it cooks, too!

Recipe Ingredients

• 60 g (2¼ oz) ghee or butter
• 2 small red onions, halved and thinly sliced
• 3 garlic cloves, finely chopped
• 1½ teaspoons cumin seeds
• 1½ teaspoons brown mustard seeds
• 2 tablespoons fresh or dried curry leaves
• 3 long green chilies, thinly sliced (reserve half for garnish)
• 1.5 kg (3 lb 5 oz / 2 large bunches) baby beetroot (beets), peeled and quartered
• Beetroot leaves and stems, separated and cut into 5 cm (2 in) pieces
• 100 ml (3½ fl oz) coconut vinegar
• 1 x 400 ml (14 fl oz) tin coconut milk
• Steamed rice, for serving

How To Make Slow Cooker Beetroot Curry

1. Prep Your Ingredients: Start by peeling and quartering the baby beets. Chop the stems and leaves into 5 cm (2 in) pieces and set them aside separately. Slice the red onions and chilies, and finely chop the garlic.
2. Sauté the Aromatics: Heat 60 g (2¼ oz) of ghee or butter in a large frying pan over medium heat. Add the sliced onions, garlic, cumin seeds, mustard seeds, curry leaves, and half the sliced chilies. Sauté for about 4 minutes until the onions soften and the spices release their aroma.
3. Transfer to the Slow Cooker: Move the sautéed mixture into your slow cooker. Add the peeled and quartered beetroot, 100 ml (3½ fl oz) of coconut vinegar, and 1 x 400 ml (14 fl oz) tin of coconut milk. Stir well to combine.
4. Slow Cook: Cover and cook on the low setting for 6½ hours, or until the beetroot is fork-tender.
5. Add the Greens: Stir in the beetroot stems and leaves, then cook for an additional 30 minutes until the greens are wilted and tender.
6. Season and Serve: Taste the curry and adjust the seasoning with salt if needed. Serve hot over steamed rice, garnished with the remaining sliced chilies for a touch of heat and color.

Recipe Tips

• Adjust the spice level: Use fewer chilies or remove their seeds if you prefer a milder curry. For extra heat, add chili powder or cayenne pepper during the cooking process.
• Swap coconut vinegar: If you don’t have coconut vinegar, substitute it with apple cider vinegar or rice vinegar. Each alternative will subtly change the flavor profile.
• Add protein for variation: Include cubed tofu, chickpeas, or cooked lentils to make the dish heartier. Stir them in during the last hour of cooking for best results.
• Enhance the aromatics: Toast the cumin and mustard seeds in a dry pan before adding them to the dish. This will release their oils and intensify the flavors.

Recipe FAQs and Variations

Check out More Recipes:

• Slow Cooker Dal Makhani
• Slow Cooker Leek, Fennel and Potato Soup
• Slow Cooker Vegetarian Borscht

Slow Cooker Beetroot Curry

Recipe by Shili MohamedCourse: DinnerCuisine: IndianDifficulty: Easy

Servings

4

servings

Prep time

15

minutes

Cooking time

6

hours 

30

minutes

Calories

320

kcal

If you love simple, flavorful meals, you’re going to adore Slow Cooker Beetroot Curry. The bold spices and creamy coconut milk create a rich, velvety sauce, while the beets bring a hint of natural sweetness. It’s healthy, vibrant, and incredibly delicious!

Ingredients

• 60 g (2¼ oz) ghee or butter
  

• 2 small red onions, halved and thinly sliced
  

• 3 garlic cloves, finely chopped
  

• 1½ teaspoons cumin seeds
  

• 1½ teaspoons brown mustard seeds
  

• 2 tablespoons fresh or dried curry leaves
  

• 3 long green chilies, thinly sliced (reserve half for garnish)
  

• 1.5 kg (3 lb 5 oz / 2 large bunches) baby beetroot (beets), peeled and quartered
  

• Beetroot leaves and stems, separated and cut into 5 cm (2 in) pieces
  

• 100 ml (3½ fl oz) coconut vinegar
  

• 1 x 400 ml (14 fl oz) tin coconut milk
  

• Steamed rice, for serving
  

Directions

• Prep Your Ingredients: Start by peeling and quartering the baby beets. Chop the stems and leaves into 5 cm (2 in) pieces and set them aside separately. Slice the red onions and chilies, and finely chop the garlic.
  
• Sauté the Aromatics: Heat 60 g (2¼ oz) of ghee or butter in a large frying pan over medium heat. Add the sliced onions, garlic, cumin seeds, mustard seeds, curry leaves, and half the sliced chilies. Sauté for about 4 minutes until the onions soften and the spices release their aroma.
  
• Transfer to the Slow Cooker: Move the sautéed mixture into your slow cooker. Add the peeled and quartered beetroot, 100 ml (3½ fl oz) of coconut vinegar, and 1 x 400 ml (14 fl oz) tin of coconut milk. Stir well to combine.
  
• Slow Cook: Cover and cook on the low setting for 6½ hours, or until the beetroot is fork-tender.
  
• Add the Greens: Stir in the beetroot stems and leaves, then cook for an additional 30 minutes until the greens are wilted and tender.
  
• Season and Serve: Taste the curry and adjust the seasoning with salt if needed. Serve hot over steamed rice, garnished with the remaining sliced chilies for a touch of heat and color.