Chard, chickpea and mushroom curry
Thanks to east side plot holder Esme for providing another useful seasonal recipe—June is a good time for bright, crunchy chard.
This is quite a simple recipe that used the stalk and leaves of Chard.
(Serves 4-6) Ingredients:
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Image: "Rainbow chard" by sunstarrr is licensed under CC BY-NC-SA 2.0
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Method:
- Heat a 1 tablespoon of oil in a large saucepan and sauté the onions for 10 minutes. Add the garlic, ginger and spices, and cook for a minute or two more – add a splash of water if it looks like it's going to catch and burn.
- Remove the stalks from the chard and chop into bite-sized pieces. Add to the pan, cook for five minutes, then add the chickpeas.
- Crush the tinned tomatoes to a pulp with your hands or with a potato masher; add these, and all the juices from the tin.
- Bring to a gentle simmer and cook for 15 minutes, stirring from time to time. Meanwhile, heat 1 tablespoon oil in a frying pan over medium-high heat and fry the mushrooms until all liquid has been driven off and they take on some colour.
- Shred the chard leaves, add to the curry pot along with the mushrooms, and cook for a few minutes, stirring often, until the leaves are tender and wilted.
- Stir in the garam masala, add salt and pepper to taste and serve scattered with coriander, with rice and/or flatbread such as chapatis or naan breads.