Spicy Yoghurt Silverbeet

    20 minutes

    This way of preparing silverbeet makes a fantastic side dish for a curry or a vegetarian feast. Best made right before serving but very easy.


    New South Wales, Australia
    3 people made this

    Serves: 4 

    • 20 leaves silverbeet
    • 30g butter
    • 2 teaspoon black mustard seeds
    • 1/4 teaspoon fenugreek seeds
    • 1/2 teaspoon cumin
    • 1/2 teaspoon nutmeg
    • 1/4 teaspoon chilli powder
    • 1 tablespoon brown sugar
    • 500g plain yoghurt

    Preparation:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Remove and discard the white stalks from the silverbeet. Steam leaves until just limp then drain and chop finely.
    2. Melt the butter in a saucepan and add the mustard seeds, fenugreek seeds, cumin, nutmeg, chilli powder and sugar. Stir over medium heat about 2 minutes until the mustard seeds start to pop.
    3. Stir in the yoghurt and spinach. Simmer until heated through, about 1 minute.

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