Name: Stir-fried beetroot leaves with coconut and spices
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 20 gm finely grated fresh coconut or dried shredded coconut; 1 tbsp coconut oil; 1 bunch beetroot leaves with stalks, stalks coarsely chopped; Fish sauce (optional), to taste; Steamed rice (optional) and lime wedges (optional), to serve; Spice paste; 1 tsp coriander seeds; ½ tsp cumin seeds; 20 gm ginger (about 4cm), coarsely chopped; 1 long red chilli, coarsely chopped; 1 small garlic clove

Stir-fried beetroot leaves with coconut and spices

Beetroot tops often fall by the wayside, but they have so much flavour that it’s a shame to waste them. Here we've turned them into the basis of a quick vegetarian stir-fry.

Serves 4

Prep

15M

Cook

10M

Total

25M

Beetroot tops often fall by the wayside, but they have so much flavour that it’s a shame to waste them. They’re brilliant stir-fried or braised, so don’t leave them behind.

Ingredients

20 gm finely grated fresh coconut or dried shredded coconut

1 tbsp coconut oil

1 bunch beetroot leaves with stalks, stalks coarsely chopped

Fish sauce (optional), to taste

Steamed rice (optional) and lime wedges (optional), to serve

Spice paste

1 tsp coriander seeds

½ tsp cumin seeds

20 gm ginger (about 4cm), coarsely chopped

1 long red chilli, coarsely chopped

1 small garlic clove

Method

1.Dry-roast coconut in a wok over high heat, stirring until golden (2-4 minutes). Remove from wok.

2.For spice paste, dry-roast spices until fragrant (15-20 seconds), then coarsely crush with a mortar and pestle. Add remaining ingredients and pound to a coarse paste.

3.Heat coconut oil in a wok over high heat, add spice paste and stir-fry until fragrant and roasted (1 minute). Add beetroot stalks and stir-fry until starting to soften (3-4 minutes), then add leaves and stir-fry until wilted (1-2 minutes). Season with salt or fish sauce, top with a little coconut and serve with rice, lime to squeeze over and remaining coconut.

Styling by Lisa Featherby

Styling by Rosie Meehan