This is a really easy way of making a quick curry from your young beetroot leaves. Cut the leaves off the roots as soon as you get your bunched beetroot and store leaves separately in a plastic bag in the salad drawer for a day or two. Serves 4
Heat oil in a large pan over a medium heat and add the chopped garlic, ginger - stir and add chopped onion and the spices. Let the mixture cook till the onion is soft and translucent.
Wash the beet leaves and chop stalks and leaves into small pieces. Add the beet leaves and stalks to the onions and cook for 3-4 minutes.
Add the lentils and stir and cook for five minutes. Add two cups of water and a cup of tomato passata - stir and cover. Leave to cook on a medium heat - but check and stir frequently to make sure the lentils are not drying out - if they get too dry add a little more water until the lentils are cooked but firm. Add 1/2 can of coconut milk and salt and pepper to taste. Serve with naan bread or chapatis.
Large bunch of washed beetroot leaves and stalks
150g green lentils
1 tsp ground cumin
1 tsp ground coriander
1 tsp mild curry powder
inch long piece of ginger - peeled & chopped
3 cloves of garlic - peeled and chopped
2-3 red onions
2 tbsps olive/sunflower oil
250ml tomato passata
1/2 can coconut milk