If using as a main course, don't be too light on the nuts, as these are the only high protein ingredients....
This hearty curry is fantastic in late summer or early autumn. If you want to make it ahead of time and refrigerate or freeze it, leave out the yoghurt and add it at the last minute, just before serving.Rate this recipe:
- 15 mins
- 20 mins
- About 500g Swiss chard
- 2 tablespoons sunflower oil
- 1 onion, halved and finely sliced
- 3 garlic cloves, peeled
- 1 green chilli, deseeded and finely chopped
- 3cm piece of ginger, peeled and chopped
- 1 teaspoon garam masala
- ½ teaspoon mustard seeds
- ½ teaspoon ground cumin
- ¼ teaspoon ground turmeric
- 3 cardamom pods, bashed
- 350g new potatoes, quartered
- 250g plain (full-fat) yoghurt
- 1½ tablespoons tomato purée
- A small bunch of coriander, roughly chopped
- A small handful of almonds, cashews or pistachios, toasted and chopped
- Sea salt and freshly ground
- black pepper
Separate the chard leaves from the stalks. Cut the stalks into 2–3cm
pieces and roughly chop the leaves.
Heat the oil in a large saucepan over a medium heat, add the onion
and fry until just golden. Meanwhile, pound the garlic, chilli and
ginger together with a pinch of salt to a paste. Add to the onion and
cook, stirring, for a couple of minutes. Tip in the rest of the spices and
stir for a minute or two.
Add the potatoes and chopped chard stalks and fry, stirring frequently,
for 5 minutes, so that they are well coated with the spice mixture.
Pour in about 400ml water – enough to just cover the veg. Bring to
a simmer, cover and cook for 10–12 minutes until the potatoes are just
tender. Add the chard leaves, stir and cook until just wilted.
In a bowl, whisk together the yoghurt, tomato pur�e and some of the
hot liquid from the curry. Remove the curry from the heat, stir in the
yoghurt mixture, return to the heat and warm through very gently
(if it gets too hot, the yoghurt will curdle). Stir in most of the coriander.
Taste and add salt and pepper if needed. Scatter over the toasted nuts
and remaining coriander, then serve with rice and naan or chapattis.
Spinach and new potato curry
Use 600–700g spinach in place of the chard. Remove any tough stalks
and add the leaves to the curry once the potatoes are done. Cook for
a minute or two before adding the yoghurt mixture.
Winter kale and potato curry
Use maincrop potatoes, peeled and cut into bite-sized chunks, rather
than new potatoes, and replace the chard with kale. Discard the kale
stalks, roughly shred the leaves, and add them when the potatoes are
nearly done. Simmer for 2–3 minutes, or until tender.
.Many excellent companies make available plus measurements outfits along with separates on the Web webpages, allowing women to go in your comfort of their homes.Likewise, some suppliers offer shipping to somewhat of a local outlet ?n order that women could try this clothing relating to
- Hot New Potato Salad With Bacon & Onion By: Every Day
- Cambodian wedding day dip. By: River Cottage Veg Every Day!
- Lamb & Squash Curry By: HughFW
- Saffron and Mussel Sauce By: somersetchef
- west indian goat curry By: goatladynubian
- Hugh's mushrooms, spinach and blue cheese By: Hugh's Three Good Things
- Hugh's potatoes, mushrooms and curry By: Hugh's Three Good Things
- Baked Chicken Curry By: Every Day
- Potato dauphinoise By: River Cottage Veg Every Day!
- Risotto with spinach By: Eatmania
- Virginia's Sri Lankan Egg Curry By: LizardM
- Pear, spinach and blue cheese pizza By: River Cottage Fruit Every Day!
- Gill Meller's kale, lobster and soy By: Hugh's Three Good Things
- spinach tart By: Claretty
- Hugh's lamb, potatoes and mushrooms By: Hugh's Three Good Things
- Brussels sprout curry. By: toddie
- Tourte de blettes By: River Cottage Veg Every Day!
- Thai Fish Curry By: Every Day
- Hugh's kale, chicken stock and spaghetti By: Hugh's Three Good Things
- Coronation Chicken with Blueberries and Almonds By: River Cottage Fruit Every Day!
- Curried fish pie By: Every Day
- Roasted beetroot pizza with kale and anchovies By: MarkD
- Smoked new potato salad By: River Cottage Curing & Smoking Handbook
- Potato, swede, egg By: Hugh's Three Good Things
- Kale Flower Salad By: EdibleFlowers
- Jerusalem artichoke and nettle gratin By: HughFW
- Chickpea ketchup curry By: River Cottage Veg Every Day!
- Dutch farmers- hotchpotch By: breyten
- Curry Chicken By: nuris
- Potato salad with dill and pickled red onion By: River Cottage Herbs Handbook
- Lewy's Left Over Chicken Curry By: lewy
- Vegetables with Garlic Butter. By: River Cottage Veg Every Day!
- Parmisan Spinach and ricotta Tarts By: Clear View Allotment
- Somerset Wild Fallow Venison Curry By: somersetchef
- Spinach & thyme pasties By: River Cottage Veg Every Day!
- Florence Knight's lamb, tomatoes, rainbow chard By: Hugh's Three Good Things
- Achocha Curry By: SandEdge
- Beet top (or chard) and ricotta tart By: River Cottage Veg Every Day!
- Kale, onions, chestnuts By: Hugh's Three Good Things
- Eggylisish Courgettes By: shivmcshane2
- fresh beety goat salad By: andy1234
- Smoked pollack and spinach tart By: River Cottage Fish
- Butter Chicken By: cabrioler
- Smoked pollack with poached egg By: River Cottage Fish
- Hugh's kale, onions and chestnuts By: Hugh's Three Good Things
- Euten Lindsey's crab, potato and coriander By: Hugh's Three Good Things
- Potato rosti By: River Cottage Veg Every Day!
- Rabbit Madras By: Winter's on the way
- Creamed Kale Crostini By: River Cottage Christmas!
- Recipe for Coronation Curry sauce (Vegan) By: somersetchef
- Florence Knight's kale, squid, chickpeas By: Hugh's Three Good Things
- Broad bean top and Bacon salad. By: DanH
- Egg & Spinach Curry By: Every Day
- Smoked Widgeon & Chard Soup By: caregrow