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1
Stem any woody stems from the greens.
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2
Beet greens can be stemmed by holding each leaf with your forefingers and thumb then pulling the stock up or downwards with the other hand breaking the stem off.
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3
Rinse the leaves in three batches of water to ensure you remove any grit.
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4
Drain and set aside allowing some of the water to remain on the leaves.
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5
In a large pan with high sides or a dutch oven heat the oil over medium-high heat.
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6
When the oil is hot add the cumin seeds, stirring until the sizzle and pop, about 30 seconds.
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7
Add the onions and cook, stirring regularly for 3 to 4 minutes or until they begin to soften.
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8
Add the garlic, jalapeno pepper and curry powder.
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9
Stir and continue cooking for two minutes until fragrant.
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10
It will seem quite dry and the spices will form a film on the bottom of the pan.
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11
Roughly chop and add the greens (along with the water that still clings to the leaves) stir to mix well for 30 seconds then cover and simmer for 4 or 5 minutes.
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12
Stir occasionally.
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13
Remove the cover, stirring constantly until any remaining liquid evaporates.
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14
Add the brown sugar, mix in.
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15
Add the cream, stirring and simmer until thickened.
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16
Taste, season with salt and black pepper to taste.
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17
Serve with naan or pita bread to sop up the sauce.
