Chard & Potato Curry

13 Feb

This is a dry, spicy vegetable dish, an excellent side for any Indian inspired meal or vegetarian main. Swiss chard, blette or Poirée in French, is a popular vegetable in France. It is a wonderful leafy green in the beet family with a thick white stalk. It is available almost all year round in my garden but it is at its best in late winter and early spring.

Serves 4 as a side dish

  • Olive oil
  • 1 tbsp Panch Poran 
  • 1 small onion
  • 3 cloves garlic
  • 2 large potatoes
  • 2 large fresh green chillis (or to taste)
  • ginger, 2cm piece peeled
  • 2 fresh bayleaves
  • 1 tsp salt
  • Swiss Chard (1 colander full)
  • 1 cup water
  • coriander leaves (optional)

Wash the chard well, remove any dodgy bits and shred. Peel the potatoes and dice. Peel and mince the onion, crush the garlic, grate the ginger and thinly slice the chilli. Heat the oil in a large pan or wok when it is hot add the spice mix, as soon as the spices begin to pop add the onion and garlic fry gently then add the ginger, potatoes, chilli, bayleaves and salt saute for a few minutes. Add the chard and mix well until the chard softens and is coated in spices then stir in the water, cover tightly, lower the heat and cook until the potatoes are tender 15-25minutes depending on the variety. Sprinkle with coriander and serve with rice, a tomato chutney and yogurt relish.

Variation you could substitute any leafy greens for the swiss chard including; spinach, leaf beets, cabbage, texsel greens, you could even use rocket.
Recipe Source This recipe has no real heritage, except that greens and potatoes are a popular combination in Indian cooking.
13/2/2007:

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