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Chickpea, Potato + Chard Curry
Chard is a seriously underrated vegetable and we’re determined to get more of it on our plates. But if you can’t find it, spinach or kale will do fine in this simple, nutritious and comforting curry.
Ingredients
Ingredients
- new potatoes, halved (or quartered if large)
- vegetable oil
- onion, peeled + finely chopped
- garlic cloves, peeled + finely chopped
- fresh ginger, peeled + finely chopped
- ground cumin
- garam masala
- ground coriander
- chilli powder
- passata
- tin of chickpeas, drained + rinsed
- salt
- Swiss or rainbow chard, see notes
- lemon, juice only
- maple syrup
- naan or gluten-free naan, to serve (optional)
Method
- 1
Put the potatoes in a saucepan of boiling water and cook for 8 minutes. Then drain and set aside.
- 2
Add 2 tablespoons of vegetable oil to a deep frying pan or casserole pot on a medium heat. Add the onion, garlic and ginger. Mix and fry for 3 minutes.
- 3
Add the cumin, garam masala, ground coriander and chilli powder, then cook for another 2 minutes.
- 4
Add in the passata, chickpeas, potatoes, a cup of water and a good pinch of salt. Simmer on a low-medium heat for 10 minutes.
- 5
Finely chop the chard stalks and roughly chop the leaves. Add the chopped stalks to the pan. Cook for another 5 minutes until the sauce has thickened and the vegetables are tender.
- 6
Finally, add the lemon juice, maple syrup and chopped chard leaves. Stir until the leaves have wilted, then season to taste with extra salt and loosen the sauce with a splash of extra water, if necessary.
- 7
We love to serve with toasted vegan naan. Eat immediately or store in the freezer for a few months.
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