This week I noticed that the leaves of the bunch of beetroot I bought last weekend started to fade. This is how I decided to go for this recipe. The beetroot will gently color the onion and the rice, an effect that will please your eyes. Please remember that the beetroot greens are an excellent source of calcium, iron, vitamin A and C. So, don’t throw them away, but adopt them with love into your eating routine.
Beetroot & Green Curry Rice
Print RecipeIngredients
- leaves of 5 beetroots
- 2 tablespoons of olive oil
- an onion
- few dried mint leaves
- salt and pepper
- a tin of coconut milk
- a tea spoon of green curry paste
- wholegrain rice
- pumpkin and hemp seeds
Instructions
Take the wok pan, put it on a medium fire, add 2 tablespoons of olive oil, a chopped onion with few dried mint leaves for extra flavor, wait until the onion starts to get crystallized
Add the cut beetroot stems into small segments, salt and pepper
Once the stems started to soften throw in the shredded beetroot leaves and cook for a couple more minutes
Pour a tin of coconut milk and a teaspoon of green curry paste and leave everything to simmer for about 8-10 minutes
Boil the wholegrain rice
Serve the rice and the vedge with sprinkled pumpkin and hemp seeds
