Grassroots Farms

Feeding the world a micro-bite at a time

curry served in a restaurant

Beet Microgreens and Chickpea Curry




Introduction:
Embark on a culinary journey with this beet microgreens and chickpea curry, a dish that perfectly marries the hearty textures of chickpeas with the unique sweetness and nutritional punch of beet microgreens. Wrapped in a fragrant, spiced tomato sauce, this vegetarian curry is as nourishing as it is flavorful, making it an ideal centerpiece for a wholesome dinner. Enjoy it alongside rice or naan for a complete meal.

Ingredients:

  • 2 tablespoons olive oil or coconut oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 tablespoon curry powder (adjust to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1 can (14 oz) diced tomatoes
  • 1 can (14 oz) chickpeas, drained and rinsed
  • 1 cup coconut milk
  • 2 cups beet microgreens, washed and roughly chopped
  • Salt and pepper to taste
  • Fresh cilantro microgreens, for garnish
  • Cooked rice or naan, for serving

Instructions:

  1. Sauté Aromatics:
    Heat the oil in a large skillet or saucepan over medium heat. Add the onion and sauté until translucent. Stir in the garlic and ginger, cooking until fragrant.
  2. Spice It Up:
    Mix in the curry powder, cumin, coriander, and turmeric, cooking until the spices are fragrant.
  3. Combine Tomatoes and Chickpeas:
    Add the tomatoes with their juice and the chickpeas to the pan, ensuring the chickpeas are well coated with the spices.
  4. Simmer:
    Pour in the coconut milk and bring to a simmer. Reduce heat and let it simmer until slightly thickened.
  5. Add Microgreens:
    Fold in the beet microgreens, saving some for garnish, just before serving. Cook until just wilted. Season with salt and pepper.
  6. Serve:
    Enjoy the curry over rice or with naan, garnished with cilantro microgreens and additional beet microgreens.

Tips:

  • Adjust the spice level by adding microgreens from spicier plants, such as radish or mustard, to introduce natural heat.
  • Explore different flavors by incorporating a variety of microgreens, like broccoli or arugula, for additional depth and nutrition.
  • Utilize a mix of microgreens for a visually appealing dish rich in nutrients. Add them just before serving to preserve their texture and nutritional value.

This beet microgreens and chickpea curry is a testament to how traditional dishes can be transformed with the inclusion of innovative ingredients like microgreens, offering a delightful combination of flavors, colours, and textures.