• Rose

Beet top & Chickpea curry

1 bunch beet tops

2 carrots (or any veggies, potatoes, kumera, green beans)

1 cup cooked chickpeas (or 1 can)

½ bunch coriander

2 Tbsp green curry paste (or flavouring of choice, could sub with Garam Masala spices)

½ can coconut cream or 1 can coconut milk

1 c stock (chicken or veggie)


To Serve

Cooked brown rice or pearl barley

Coriander leaves

 

Cook your grains according to packet instructions.


Start by preparing your veggies. Chop carrots into bite size pieces, I aim for around the size of chickpeas. Chop the beetroot tops finely. If you have beetroot you could grate them into the curry or reserve them for another meal. Chop of the coriander leaves and reserve them for serving. Finely chop the rest of the stems to add to the curry.


In a medium size pot add the chickpeas and carrots and spices of choice. If you had onions and garlic they would be a great addition. Turn on the heat to low and slowly start to sauté, if it starts to stick I start adding the stock. You could always add oil if you like. Once it is smelling fragrant add the remaining stock and coconut cream. Keep the heat low and simmer until carrots are cooked. (~15mins). This is the time to add the coriander stalks and beetroot tops. Stir to combine and let the heat cook down the greens. The beet stems tend to turn everything a lovely pink colour.


To Serve


Divide cooked grains between bowls and top with curry. Garnish with coriander leaves.



 









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