Sadly I don’t have an actual picture to accompany this article, but if you got a load of Chard and don’t know what to do with it this is a pretty good recipe to try.
I am not sure of the exact quantities because my curries are usually a bit of a suck it and see activity. You will get the idea if you have a bit of knowledge of making these types of meal.
This is a pretty quick recipe, but I really liked it and the real bonus is that it is not a heavy sauce that means you can’t move after eating it.
- a decent amout of Chard – probably about 400g
- a tin of tomatoes or a half bottle of passata – depending on how rich you are feeling
- a fair chunk of ginger – about an inch
- 4 cloves of garlic
- 2 onions
- 2 cardomum pods
- 1 tsp of cumin seeds
- 1 tsp of mustard seeds
- Dried chilli flakes
- Fresh chilli (optional) – use something like a Rocket Chilli – I would add a couple to really spice it up…
- Butter beans or chick peas (both work well)
- 1-2 tsp Garam Masala
- Fresh corriander to taste
- Some water to lengthen the sauce
- Salt and pepper
- A standard block of polenta
- Salt & pepper
- More fresh chillis
- If you are feeling greedy some sort of indian bread – I don’t think it is necessary
Chop up your onions and garlic and sweat them until they are nice and soft. I don’t really like using ghee because it is too fatty. You can also add he finely chopped ginger at this point. At the same time roast your dry spices until nice and flavoursome. Watch out with the chilli as it will make a potent smoke that will make you struggle to breath, fun though.
I basically took a load of Chard wash and chop up the storks into small half inch long pieces. Separate from the leaves and put those aside for a while. Add those chopped storks to the onions and garlic, sweat for about 2 minutes then add the dry spice mix. It should now be smelling amazing.
Now add the tomatoes and a small amount of water and put it on a high heat to reduce it a little. After about 5 minutes add the butter beans. You can then add some seasoning and fresh chilli depending on how hot you like it. Cook for about 10 minutes.
You can choose to add the leaves towards the end or sooner. Right at the end gives you a good green colour because the vibrance of the leaves isn’t broken down in the cooking, but it depends how lazy you are and if you want to watch it for the last 5-10 minutes.
Finally just before serving check the seasoning and add the garam masala and fresh corriander. Fry the slice block of polenta in a little oil with salt and pepper. Serve in a bowl with a generous helping of sauce and a nan or roti if you are really hungry. Nice!
In keeping with the blog I also found a decent site with details of indian spices and seeds. Most people will know most of these but it is quite a good reference – Indian Cooking Seeds & Spices.