Spicy Beet Curry with Greens
Rated 5.0 stars by 1 users
Category
Side dish, vegetarian dish
Cuisine
Indian
Servings
6
Prep Time
15 minutes
Cook Time
35 minutes
So as a home cook, My approach to things I have not tried before is to look up a bunch of recipes, read them, and then to do my own thing within the framework of how I know to cook and what flavors I like. I made these after picking beets fresh from the garden and needing a simple recipe to cook with dinner. Did it match the rest of dinner, well no. But it was still delicious and worthy of a second attempt to make it the best I could and share it with all of you.
I used Chiggogia beets that we grew ourselves. I recommend golden beets or something beside red if you want to keep your kitchen from looking like an slaughterhouse. This recipe is great since it uses all the beet and the stems and the greens and there is no waste.
Jay Gleaton
Ingredients
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Beets with greens
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Olive Oil
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Onion
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Curry Powder
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Cumin Seeds
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Garlic
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Pepper Flakes
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Coconut Milk
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Garam Masala
Directions
Prep your beets. Wash the beets and greens well and remove any spots. Slice the beets into ½ inch chunks and do the same with the beet stems and set aside. For the greens, bunch them all together and slice into 1 inch wide strips and keep separate from the beets and stems.
Heat a wide bottomed pan on medium heat and add the olive oil.
Throw in your chopped garlic and cumin seeds and Powerful Pepper Flakes and cook for 20 seconds or until just fragrant. Be careful not to inhale cooking powerful pepper flake directly. Add the beets and stems and chopped onions and a few pinches of salt to the pot and stir to coat with the oil.
Reduce the heat to low and cover them up. Stir every 5 minutes or so until the pan cools a bit and they are at a low simmer and then stir every 10 minutes. For a total of about 20 minutes.
Add the beet greens and curry powder, and salt stir to combine everything and cover again.
Let these cook for another 10 minutes with the top on, stirring occasionally until everything is wilted.
Remove cover and raise the heat to medium-low and cook off remaining liquid in the pan, should only take a few minutes, just let it go for longer if you need to.
Once it gets loud (you’ll hear it start to fry) and most of the water is cooked off add your coconut milk and a few more dashes of curry powder. simmer until the coconut milk is incorporated and kind of dissappears into the mixture.
Serve with rice with a sprinkle of Garam Masala and salt and pepper to taste on the top and Enjoy!
Recipe Note
I made a mistake and ate all of this before I could get a picture of the final product. I'll make it again and update the recipe with the images. It tastes like an earthy version of a saag dish and was gone in a heartbeet ;)
