Creamy Spiced Spinach Beet

Creamy Spiced Spinach BeetThis creamy spiced spinach beet is interesting enough to be a meal on its own when teamed with rice or crusty bread, but is equally as good as a simple side for pan-cooked or grilled meats, chicken, fish or sausages.

Once again I have used yogurt here to add creaminess to this
seasonal vegetable dish. Remember, when using yogurt in this way, for best results, use full-fat. For a link to a great explanation of why to use full-fat yogurt when cooking refer to my earlier post for Chicken, Potatoes & Spinach in Indian-spiced Yogurt Sauce.

Creamy Spiced Spinach Beet

Spinach beet is the most delicate of member of the chard family. It is more leafy and tends to have finer and not as much stem as silverbeet and chard.

Serves 4

1 bunch spinach beet, silverbeet or chard
1 onion, finely diced
vegetable oil
1 clove garlic, finely diced
1 Bird’s eye chilli, finely diced (optional)
½ teaspoon ground turmeric
½ teaspoon ground garam masala
300g ripe tomatoes, diced
¼ cup natural yogurt
sea salt

1              Wash spinach beet, silverbeet or chard. Trim stems, then slice stems and set aside. Cut leaves into wide strips.

2              Place onion and good splash oil in large frying pan over a
medium heat, cover and cook, stirring occasionally, for 8-10 minutes or until soft and translucent.

3              Add garlic, chilli, turmeric and garam masala and cook,
stirring, for 1-2 minutes or until fragrant. Add reserved stems, cover and cook, stirring occasionally, for 3-4 minutes or stems start to

4              Add tomatoes, mix to combine, increase heat, cover and cook, stirring occasionally, for 8-10 minutes or until tomatoes break down and form a thick sauce. Stir in yogurt and 1 cup hot water and bring to simmering. Reduce heat and simmer, stirring occasionally, for 20-30 minutes or until stems are very tender and a creamy sauce has formed.

5              Stir in reserved leaves, cover and cook, stirring occasionally, for 6-7 minutes or until leaves are wilted and tender. Season with a good grind of salt.

Where did the ingredients for this dish come from:
Spinach Beet: JJ Organics – Napier; Onion, garlic, tomatoes:
Krismaw Gardens – Hastings; Yoghurt: Origin Earth – Havelock North; Store Cupboard Ingredients: vegetable oil, cumin, turmeric, sea salt, black pepper.

Note: Many of these producers can be found at the Napier Urban Food Market each Saturday morning and/or at the Hawke’s Bay Farmers’
Market each Sunday morning.

Happy cooking and eating.

Recipe by Rachel Blackmore

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