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Beet Curry (Slow Cooker)

By Sunil Vijayakar

Beet Curry (Slow Cooker)

Serves 4

Vegan Friendly


Preparation Time: 15 minutes

Medium (approx. 4 quart) slow cooker

Heat Rating: 2


2 tbsp oil 30 mL

1 tsp black mustard seeds 5 mL

1 onion, chopped 1

2 cloves garlic, minced 2

2 long red chile peppers, finely chopped 2

8 curry leaves (see Tips, left) 8

1 tsp ground turmeric 5 mL

1 tsp cumin seeds 5 mL

1 piece (2 inches/5 cm) cinnamon stick 1

1 lb beets, peeled and cut into matchsticks 500 g

1 cup diced tomatoes, with juice (see Tips) 250 mL

1 cup water 250 mL


1⁄4 cup coconut cream (see Tips) 60 mL

Juice of 1 lime

Chopped cilantro leaves

1. In a large skillet or wok, heat oil over medium-high heat. Add mustard seeds and cover. When the seeds stop popping, uncover, reduce heat to medium and add onion, garlic and chiles. Stir-fry until onion is soft and translucent, about 5 minutes. Add curry leaves, turmeric, cumin, cinnamon and beets and stir-fry for 2 minutes.

2. Transfer to slow cooker stoneware. Add tomatoes, water and salt to taste. Cover and cook on Low for 6 hours or on High for 3 hours, until beets are tender. Stir in coconut cream and lime juice. Garnish with cilantro and serve immediately.



If you can’t find curry leaves, substitute dried or fresh bay leaves.

You can use fresh tomatoes or canned diced tomatoes. You will need about half of a 14-oz (398 mL) can for this recipe.

Coconut cream is a thicker, more concentrated version of coconut milk. Look for it in Asian markets. If you can’t find it, skim off the top layer of a can of coconut milk that has been left standing (not shaken).


Find more amazing slow cooker recipes like this in 150 Best Indian, Thai, Vietnamese & More Slow Cooker Recipes by Sunil Vijayakar