Sweet Potatoes, Beets and Greens
Easy Indian vegetable recipe with toasted almonds & pumpkin seeds
Sweet Potatoes, Beets and Greens recipe contributed by Carolyn Boyce. Many thanks!
Toasted almonds and pumpkin seeds add a special taste and crunch to this easy Indian style vegetable recipe.
Sweet Potatoes, Beets and Greens is delicious with Mung Dhal Soup and Rice on the side. You could also serve them with Curried Chick Peas and Chapati Flatbread.
Total Prep & Cook Time 30 Min.
Nutrition Data Per 116g Serving: 152 cal, 15g carb, 9g fat, 123mg sodium, 4g fiber, 5g protein, 4g sugars, low Cholesterol, good source Vit C, E, A, K, Magnesium, Manganese. Estimated glycemic load 10
- 3 inch whole beet, peeled and match stick sliced
- 1 large sweet potato, peeled and cut in 1 inch cubes
- 1/4 cup (approx 40 almonds) blanched whole or slivered
- 1/4 cup raw pumpkin seeds
- 4 cups chopped chard or kale (1 or 2 bunches)
- 1 Tbsp oil
- 1 tsp ground coriander
- 1/2 tsp cumin powder
- 1/2 tsp ground fennel seed
- 1/4 tsp turmeric powder
- 1/2 tsp dried thyme leaf
- 1 cup water reserved from steaming
- 1 Tbsp arrowroot powder
- 1 tsp curry powder
- 1/2 tsp salt
- Preheat oven to 300 degrees
- Spread the almonds and pumpkin seeds on a cookie sheet and bake for 12 minutes or until lightly toasted
- Prep the beets and sweet potatoes
- Steam separately or side by side in a steamer basket for 15 minutes, or until tender
- Wash the greens, remove the leaves from the stems and chop in 2 inch pieces
- Fry the spices in oil for 1 minute, then add the greens and stir fry until wilted
- Turn heat to medium/low and stir in the steamed beets, sweet potatoes, almonds and pumpkin seeds
- Sauce: Dissolve arrowroot powder in 1/4 cup cold water. Whisk the arrowroot mixture, curry powder and salt into the hot veggie steaming water until the arrowroot thickens
- Pour sauce over the veggies, stir, and serve
You'll need a heavy weight, wide bottomed 6 quart pot or dutch oven for this recipe.
The advantage of pre-steamng the beets and sweet potatoes: When you mix them with the greens at the end of cooking, they keep their color, which makes the dish very pretty.
If you're in a hurry, skip toasting the almonds and pumpkin seeds, but add them anyway for crunch, flavor and eye appeal, plus protein, fiber, vitamins, minerals, etc.
The sauce is delicious, and adds liquid to the veggies, but they taste wonderful without it. I photographed them without sauce, and we ate them un-sauced.
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