Category: Vegetarian
Yields:
6 Servings
Difficulty: Easy
Prep Time: 15 Mins
Cook Time:
20 Mins
Total Time:
35 Mins
This Swiss Chard and Potato Curry is a must-try for anyone who wants to incorporate this often-neglected veggie into their meals. By using the whole bunch of chard, including the stalks, the recipe minimizes food waste and adds a unique texture and flavor to the dish. And with chickpeas providing protein and fiber, this curry is hearty and filling. The earthy flavor of the Swiss chard creates a comforting and nourishing meal – perfect for any day of the week!
In short:
Swiss chard mellows, adds silky texture to potatoes and chickpeas.
Onion, garlic, ginger boost flavor.
Tomatoes balance warm spices including good quality curry powder.
Potatoes, chard create harmony of textures.
Each bite of this curry a feast for the senses.
The combination of ingredients in this curry produces a flavorful and well-balanced dish. The Swiss chard contributes a subtle and creamy element that complements the warm and assertive spices. The result is a harmonious and delightful dining experience. Moreover, the one-pot preparation makes this Swiss Chard and Potato Curry dish efficient and practical, making it an appealing option for those seeking a delectable yet straightforward meal.
Here is one more of my vegetable curries:
Ingredients
Adjust Servings
Instructions
- Use a deep skillet with a lid. Start by warming up the oil. Add diced onion and sauté until soft. Add all the spices, garlic, and ginger. Stir and let cook for about 30 sec. By this time, the spices will become fragrant, and garlic and ginger will melt into the base.
- Add tomato sauce, thinly sliced Swiss chard stalks, and small diced jalapeño peppers. Cook for about 5 min, or until stalks start to soften. Stir in coconut milk and water. Add diced potatoes and chickpeas. Stir, cover and let cook on low heat until potatoes are almost soft, about 10-15 min.
- Add Swiss chard leaves (sliced into strips). Stir the sauce, making sure all the leaves are submerged in it, and cover tightly with a lid. Let cook for an additional 3 min, or until the leaves are fully wilted. Let the dish cool a little before seasoning it with salt. Sprinkle with freshly shiffonaded cilantro.