Beetroot Leaf Curry


Beetroot Leaves


A teaspoon of cumin seeds

A teaspoon of turmeric

Half a teaspoon of red chili powder

One and a half teaspoons of coriander powder

2 Green chillies


A cup and a half of potatoes

Lemon juice

A teaspoon of garam masala


  1. Place some oil in a frying pan before adding the cumin seeds. Fry until they turn brown and start to crackle.
  2. Add two green chilies - leave the seeds inside if you'd prefer a spicier curry.
  3. Add ginger before placing the chopped beetroot leaves into the pan.
  4. Add the peeled and chopped potatoes.
  5. Now for the spices - turmeric, chili powder, coriander and a pinch of salt.
  6. Cover and leave to cook for 20 minutes - stirring occasionally.
  7. Once the potatoes have softened, add some lemon juice and a teaspoon of garam masala.
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