Thursday, 26 April 2018

Stir-fried beetroot leaves with coconut and spices

01:42 Posted by Dhaval Bhandari
As autumn heralds the start of the root vegetable season, beetroot becomes a kitchen staple. Beetroot tops often fall by the wayside, but they have so much flavour that it’s a shame to waste them.

Stir-fried beetroot leaves with coconut and spices


Stir-fried beetroot leaves with coconut and spices ingredients

  • 20 gm finely grated fresh coconut or dried shredded coconut
  • 1 tbsp coconut oil
  • 1 bunch beetroot leaves with stalks, stalks coarsely chopped
  • Fish sauce (optional), to taste
  • Steamed rice (optional) and lime
  • wedges (optional), to serve

SPICE PASTE

  • 1 tsp coriander seeds
  • ½ tsp cumin seeds
  • 20 gm ginger (about 4cm), coarsely chopped
  • 1 long red chilli, coarsely chopped
  • 1 small garlic clove
  1. Dry-roast coconut in a wok over high heat, stirring until golden (2-4 minutes). Remove from wok.
  2. For spice paste, dry-roast spices until fragrant (15-20 seconds), then coarsely crush with a mortar and pestle. Add remaining ingredients and pound to a coarse paste.
  3. Heat coconut oil in a wok over high heat, add spice paste and stir-fry until fragrant and roasted (1 minute). Add beetroot stalks and stir-fry until starting to soften (3-4 minutes), then add leaves and stir-fry until wilted (1-2 minutes). Season with salt or fish sauce, top with a little coconut and serve with rice, lime to squeeze over and remaining coconut.