Beetroot Curry, stems and tops
by Isobel Yeomans
1 medium onion, chopped
Stems and leaves from 5 beets, well washed
1 tbsp vegetable oil
1/2 tsp cumin seeds
2 cloves garlic
I red chilli, finely chopped
1 tbsp minced fresh ginger
1/4 tsp ground turmeric
1/2 tsp ground cumin
10 - 15 curry leaves (optional)
1 tbsp tomato paste
1/2 tsp salt
1 cup coriander/cilantro leaves, chopped
Heat oil in pan, add cumin seeds and fry for 10 - 15 seconds till aromatic. Add onions, cook till translucent and soft.
Stir in chilli, garlic, and ginger. Cook for two minutes, then add all the dried spices. Cook for two minutes, stirring till all combined and fragrant.
Chop the stems into 2 inch lengths, add to mix with tomato puree and enough water to just cover. Add salt and curry leaves, if using. Cover and cook 15 minutes.
Shred the leaves and add to the mix. Cook another 15 minutes. Add coriander/cilantro to serve.
This dish keeps well, but don't add coriander/cilantro until serving.
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