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Recipes

Chard & new potato curry

Rating added by River Cottage Veg Every Day! to the River Cottage Community 30th August 2011 at 10:37

This hearty curry is fantastic in late summer or early autumn. If you want to make itahead of time and refrigerate or freeze it, leave out the yoghurt and add it at thelast minute, just before serving.

Prep time 15 mins

Cook time 20 mins

Servings 4

Ingredients 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●

Directions Separate the chard leaves from the stalks. Cut the stalks into 2–3cmpieces and roughly chop the leaves.

Heat the oil in a large saucepan over a medium heat, add the onionand fry until just golden. Meanwhile, pound the garlic, chilli andginger together with a pinch of salt to a paste. Add to the onion andcook, stirring, for a couple of minutes. Tip in the rest of the spices and

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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 toa simmer, cover and cook for 10–12 minutes until the potatoes are justtender. Add the chard leaves, stir and cook until just wilted.

In a bowl, whisk together the yoghurt, tomato pur?e and some of thehot liquid from the curry. Remove the curry from the heat, stir in theyoghurt 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 nutsand remaining coriander, then serve with rice and naan or chapattis.

VARIATIONS

Spinach and new potato curryUse 600–700g spinach in place of the chard. Remove any tough stalksand add the leaves to the curry once the potatoes are done. Cook fora minute or two before adding the yoghurt mixture.

Winter kale and potato curryUse maincrop potatoes, peeled and cut into bite-sized chunks, ratherthan new potatoes, and replace the chard with kale. Discard the kalestalks, roughly shred the leaves, and add them when the potatoes arenearly done. Simmer for 2–3 minutes, or until tender.