Curry of beetroot greens

So the family provider came back from the markets with a big bunch of beetroot, greens included. The beets went to better things, including a baked dinner, beetroot salad and dip. The tops were still younger and tender, so they became our curry of beetroot greens to accompany the daal baat.

Curry of beetroot greens

Curry of beetroot greens

Curry of beetroot greens

  • Servings: 4-6
  • Difficulty: easy
  • Print


  • beetroot greens and stems (the greens I used for this recipe filled about a cup)
  • 2 spring onions, finely chopped
  • small piece of ginger, finely chopped
  • chilli (as much as you can stand)
  • 1/2 teaspoon of ground coriander
  • 1/4 teaspoon of ground turmeric
  • pinch of cumin seeds
  • salt (we don’t always bother)
  • water


  1. Chop the beetroot greens and stems.
  2. Saute the cumin seeds, turmeric, coriander and ginger.
  3. Add the spring onions and chopped beetroot. Stir over a high heat for a few minutes, then add the chilli and enough water to stop the whole thing from sticking to the bottom of your pan.
  4. Add a pinch or so of salt if you want it.
  5. Turn the heat down, and let the mix simmer until the greens have a nice, soft-but-not-mushy texture.

Curry of beetroot greens

Curry of beetroot greens

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