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
- Slow Cooker
- 3 long green chillies quartered*
- 4 garlic cloves peeled
- 4 cm knob ginger peeled
- 80 ml extra virgin olive oil
- 1½ 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.
4 OR 8 HOURS LATER
- 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.