Robin Harford writes on EatWeeds that this recipe originates from a vegetarian cookbook she bought in New Delhi,
India in 1986, and that it is a combination of bhujia spices suggested in this cherished cookbook, and her own wild
variation on a spinach curry. Source: https://www.eatweeds.co.uk/sea-beet-curry-recipe
4 servings
Ingredients
- 1000g sea beet (sliced)
- 2 onion (sliced)
- 3 red chillies (chopped)
- 700g cherry tomatoes (quartered)
- 3 garlic cloves (sliced)
- 2 tbsp cumin seeds
- 2 tbsp black pepper corns
- 4 cms piece of fresh ginger (skinned and chopped)
- 1 tsp whole cloves
- 2 tbsp turmeric powder
- 4 tsp ghee or vegetable oil
- sea salt to taste
Directions
- Cut the onion into thin slices, then wash the sea beet and remove the stalks from the leaf blade, chop the leaf and set aside, then chop the stalks and set aside in different pile.
- Next grind the cloves, cumin seeds and black pepper corns either in an electric spice or coffee grinder or by hand using a mortar and pestle.
- Then heat the ghee and lightly fry the garlic along with the onion, chillies, ginger, ground cloves, cumin and black pepper, and chopped sea beet stalks. Stir continuously while frying until the sea beet stalks are starting to soften and the onion is translucent.
- Turn the heat down, then stir in the tomatoes, salt, and sea beet leaves. At this stage depending on how thick everything is you might want to add a dash of water, then put a lid on and let it simmer very slowly until everything is cooked.