Continuing in the same vein as last week, this week’s recipe takes one staple Hungry Gap veg (in this case chard) and makes something delicious of it using ingredients generally available in the store cupboard.
• 500g Swiss chard
• 2 tablespoons sunflower oil
• 1 onion, halved and finely sliced
• 3 garlic cloves, peeled
• 1 green chilli, deseeded and finely chopped
• 3cm piece of ginger, peeled and chopped
• 1 teaspoon garam masala
• ½ teaspoon mustard seeds
• ½ teaspoon ground cumin
• ¼ teaspoon ground turmeric
• 3 cardamom pods, bashed
• 350g potatoes, cubed
• 250g plain (full-fat) yoghurt
• 1½ tablespoons tomato purée
• A small bunch of coriander, roughly chopped
• A small handful of almonds, cashews or pistachios, toasted and chopped
Separate the chard leaves from the stalks. Cut the stalks into 2–3cm pieces and roughly chop the leaves. Heat the oil in a large saucepan over a medium heat, add the onion and fry until just golden. Meanwhile, pound the garlic, chilli and ginger together with a pinch of salt to a paste. Add to the onion and cook, stirring, for a couple of minutes. Tip in the rest of the spices and stir for a minute or two. Add the potatoes and chopped chard stalks and fry, stirring frequently, for 5 minutes, so that they are well coated with the spice mixture.
Pour in about 400ml water – enough to just cover the veg. Bring to a simmer, cover and cook for 10–12 minutes until the potatoes are just tender. Add the chard leaves, stir and cook until just wilted. In a bowl, whisk together the yoghurt, tomato puree and some of the hot liquid from the curry. Remove the curry from the heat, stir in the yoghurt mixture, return to the heat and warm through very gently (if it gets too hot, the yoghurt will curdle). Stir in most of the coriander. Taste and add salt and pepper if needed. Scatter over the toasted nuts and remaining coriander, then serve with rice and naan bread.
Michael Kelly is an author, broadcaster and founder of GIY.