Kale, Coconut Beetroot Curry (Vegan) by Poh

Cook time

20 minutes


Serves up to 6


  • 2 - 3 tablespoon s olive oil, butter or ghee
  • 1 large brown onion, peeled, diced 5mm
  • 1 tablespoon ground turmeric
  • 3 teaspoons ground cumin
  • 1 - 2 teaspoons dried chilli flakes or 1 fresh green or red chilli, chopped
  • 10 sprigs curry leaves
  • 1 tablespoon grated ginger
  • 3 (about 540g) large beetroot, peeled, quartered, sliced 5mm 1cm
  • 300g kale leaves, stripped from stem
  • 1 cup split red lentils
  • 1 cup coconut milk
  • 1L vegetable stock
  • 1 teaspoon salt or to taste
  • Garnish:
  • 1 bunch coriander, roughly chopped including stalks
  • ½ cup fried shallots
  • 1 cup Greek yoghurt
  • Serve with steamed basmati or brown r ice 2 cups uncooked rice will feed 6 people.


  • Prep Time: 15 minutes
    Cook Time: 20 minutes
    Serves: up to 6
  • Step 1 Set the Crock Pot Express Easy Release Oval Multi Cooker to SAUTÉ Press START/STOP Combine the olive oil, onion, turmeric, cumin, chilli and curry leaves. Sauté until onions are brown and spices are very fragrant.
  • Step 2 Add ginger and sauté for 30 seconds, then stir in the beetroot, kale, lentils, coconut milk, stock and salt. Press START/STOP.
  • To make the raita:
  • Step 3 Secure lid, ensure the Steam Release Dial is in the ‘Seal’ (closed) position, press RICE/GRAINS then press START/STOP to cook for 12 minutes
  • To make the chicken:
  • Step 4 When cooking has finished, release the steam and remove the lid. Serve garnished with fresh coriander, a sprinkle of fried shallots and a generous dollop of yoghurt.
  • Crock-Pot® Express Easy Release Oval Multi-Cooker CPE500 Recipe

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