A large plate of slow cooked spiced beetroot topped with coconut yoghurt. Shot overhead lookind down.

This slow cooked spiced beetroot is made from cubes of beetroot cooked to tender perfection, tossed in a heavily spiced, super-flavoursome shredded coconut mix with plenty of lime zest for freshness. It’s a fresh and light ‘dry curry’, very different to the stereotypical slow cooker meal in a rich gravy. At first glance it may look like a vegetable accompaniment, but it’s so full of flavour it really holds its own as a centre-stage dish, especially with fluffy white rice to soak up the spicy turmeric oil.

Slow Cooked Spiced Beetroot

Prep Time 15 minutes
Cook Time 4 hours
Course Dinner, Lunch, Main Course
Cuisine Indian
Servings 4


  • Slow Cooker


  • 3 long green chillies quartered*
  • 4 garlic cloves peeled
  • 4 cm knob ginger peeled
  • 80 ml extra virgin olive oil
  • teaspoons fine salt
  • 2 teaspoons fennel seeds
  • 2 teaspoons cumin seeds
  • 1 teaspoon ground turmeric
  • ½ teaspoon whole cardamom seeds
  • 1 lime finely grated zest, juiced
  • 80 ml water
  • 750 g beetroot washed and cut into 2cm cubes
  • 150 g shredded coconut
  • 80 g sultanas
  • steamed rice to serve
  • coconut yoghurt to serve (optional)
  • sesame seeds to serve (optional)
  • cashews to serve (optional)


  • Place chilli, garlic, ginger, oil, salt, fennel seeds, cumin seeds, turmeric, cardamom seeds, lime zest and juice and water in blender or food processor. Blend until pureed – it doesn’t need to be smooth, just finely chopped. Spread across base of slow cooker.
  • Top with beetroot and shredded coconut. Stir everything to combine well. Cover and cook for 4 hours on high or 8 hours on low.


  • Add sultanas, give everything a good stir.
  • For a complete meal, serve beetroot with fluffy steamed rice topped with a dollop of coconut yoghurt, fresh coriander, toasted sesame seeds and roasted cashews. Also makes a great side dish at your next Indian banquet.
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