Nathan's Kitchen

The vegetable patch has been loving the current weather and the kale and chard have both really taken off so I needed to get some used. Last weekend I made this potato and chard curry which is slightly modified from the one in the excellent River Cottage Veg Everyday book which I highly recommend. I also made a version of this with kale a couple of years ago.

Serves 4

Ingredients

400g Swiss chard with stalks, I had 9 very large leaves
15 sprays of frylight olive oil
1 onion, halved and finely sliced
4 garlic cloves, peeled
2 green chillis, deseeded and finely chopped
3cm piece of ginger, peeled and chopped
1 teaspoon garam masala
1/2 teaspoon mustard seeds
1/2 teaspoon ground cumin
1/2 teaspoon ground turmeric
3 cardamom pods, bashed
350g miniature potatoes, halved
500ml water
2 tablespoons passata
Salt and freshly ground black pepper

Method

1. Separate the chard leaves from the stalks. Cut the stalks into 2–3cm pieces and roughly chop the leaves. Keep the stalks and leaves separate.
2. Heat the oil in a large saucepan over a medium heat and saute the onion until just golden.
   Using a pestle and mortar pound the garlic, chilli, ginger and a pinch of salt into to a paste.
3. Add the paste to the onion and cook while stirring for a couple of minutes.
4. Add the rest of the spices and stir for one minute.
5. Add the potatoes and chopped chard *stalks only* and cook for 5 minutes, you might need to add a splash of water to stop it sticking.
6. Add the passata and about 500ml water or just enough to cover the potatoes. Bring to a simmer then cover and cook for 12 minutes until the potatoes are just tender.
7. Add the chopped chard leaves and cook until they are just wilted.
8. Taste and add pepper and salt if required, chard can be quite salty on its own so extra salt might not be needed.

Similar Recipes:

Chard and Bean Soup Kale and Potato Curry Green Lentil Curry