Cubes of beetroot cooked to tender perfection, tossed in a heavily spiced, super-flavoursome shredded coconut mix with plenty of lime zest for freshness. This recipe is what I describe as 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 centre-stage dish, especially with fluffy white rice to soak up the spicy turmeric oil.
Serves 4
+ gluten free
+ vegan
+ egg free
+ nut free
+ soy free
Ingredients
Garlic
Ginger
Extra virgin olive oil
Fine salt
Fennel seeds
Cumin seeds
Ground turmeric
Whole cardamom seeds
Zest finely grated
Water
Beetroot
Shredded coconut
Sultanas
Steamed rice
Method
This recipe can be found on page 65 of our fresh and delicious slow cooker cookbook; Modern Slow Cooker. Truly, this book redefines how you see your slow cooker. If you don't already have this one in your collection, you can check it out here...
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