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Monday, November 28, 2011

Curried beet greens with chickpeas and raisins

Cooked up some bright pink curry with beets, and decided to do something with their leaves too:

Leaves from 4 beetroot, washed and chopped (stems separate)
4 cloves garlic, chopped
coconut oil
1 tsp brown mustard seed
1 tsp cumin seed
1 tsp nigella
1/2 tsp dried chili flakes
2 tbsp desiccated coconut
handful chickpeas
2 tbsp raisins
~1/2 tsp finely grated nutmeg
salt and pepper
fresh coriander, chopped, to garnish

Heat coconut oil, add spices and cook til starting to brown.  Add coconut and garlic and cook til the garlic starts to colour.  Add chopped beet stems and cook for a few minutes.  Add chickpeas, raisins and beet leaves and cook until everything is done and the leaves are wilted.  Add nutmeg and seasoning to taste.  Garnish with chopped coriander leaves and eat.
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