Beetroot leaves are something I have discovered recently. Always found lots of uses for the beetroot itself, but this surprisingly tasty and green-purple coloured part offers a lot on its own.
It can be consumed in various forms – raw in a salad, boiled in a soup or sauté, so I’ll be starting a small series of recipes with beetroot leaves.
First comes the Beetroot Leaves Curry.
10-12 beetroot leaves
2/3 teacup of red lentils
3 cloves garlic
3 tbsp oil
1 small onion
1/4 teaspoon turmeric
1/4 teaspoon cumin
1/4 teaspoon grounded chilly
1/4 teaspoon grounded allspice
1/4 teaspoon dried ginger
1/4 teaspoon coriander
1 teacup of water
grounded black pepper and paprika
1 small bowl of rice
As the curry itself cooks quite fast, I’d suggest boiling the rice first. Put it in a pot with 3 times its volume of water, boil until just a tiny bit of liquid remain (don’t forget to stir), remove from the hot plate, cover it and leave for 15 minutes.
Heat the oil in a large pan and add all the spices. Chop in tiny pieces the onion and the garlic and fry them with the spices for a minute. Now add the red lentils, stir and fry for another minute.
Now add the beetroot leaves cut in large pieces, stir with all the spices and the lentils and pour in the cup of water. Leave it to simmer until the lentils are soft (about 10 minutes).
To serve, make a circle of the rice in a plate, with an empty space in the middle, which is then filled with curry.
Vegan Is Good and can be quite spicy! 🙂
It is important to regularly supplement a vegan diet with legumes, as they are rich in amino acids which are essential to vegetarians.. Check out this nice, bright coloured and strong flavoured lentils stew, originating somewhere in the Middle East.
1 teacup red lentils
5-6 cloves garlic
1 average onion
3 1/2 teacups water
1 teaspoon grounded cumin
1/2 teaspoon turmeric
1/2 teaspoon grounded allspice
2 tbsp olive oil
black pepper, paprika, salt
Heat the oil in a large pot, put in all the spices, stir and add the chopped garlic and onion. Stir again and pour in 1/2 teacup of water. Cover, lower the heat and let it stew for a couple of minutes.
Now add the lentils, stir again and pour in the rest of the water and cover again. In about 10 minutes the lentils should be tender. Enjoy 🙂
This recipe is inspired by a traditional meal from the Rhodope mountains, adapted for vegans.
1 kg potatoes
5-6 cloves of garlic
a handful of fresh parsley
dried chilly peppers
1/2 teaspoon grounded nutmeg
2 tbsp olive oil
1/2 teacup water
salt, grounded black pepper, paprika
Peel the potatoes, wash them and cut them in thin slices. Chop the leek, heat some of the oil in a pot and stew it until it softens (not more then 5 minutes). Separately in a bowl mix the chopped garlic, the parsley, the chilly, the nutmeg and a little bit of the olive oil.
Cover the surface of a large baking dish with a thin layer of the olive oil and cover with 1/3rd of the potatoes. Cover these with half the leek and half the mixture in the bowl. Then add another third of the potatoes and the rest of the other ingredients. The last layer should be potatoes only. Sprinkle with some more oil, black pepper, nutmeg and paprika, then pour the water carefully in one of the dishes corner, not on the top of the gratin.
Heat the oven to 200 Celsius, cover the dish with aluminium foil and bake for 25 minutes. Then remove the foil and bake for another 10.
Enjoy good vegan food!