This creamy, comforting curry is a celebration of hearty vegetables and warming spices - perfect for using up a bunch of Swiss chard (or any leafy greens you have on hand). Serve it with fluffy rice or warm naan for a nourishing dinner that’s both simple and soul-satisfying.
Swiss Chard Curry with Potato & Lentils
2 Tbsp rapeseed or sunflower oil
1 onion
2 cloves garlic
2 cm piece ginger
1 tsp turmeric or cumin or garam masala or chili flakes
OR 2 Tbsp pre-made Indian spice paste (such as korma paste)
2 tomatoes
300 g new potatoes
400 g tinned lentils
200 ml water
200 g swiss chard (or rainbow chard, or any other green leafy vegetable)
400 ml coconut milk
1 lemon
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Heat oil in a large pan, add the onion. Fry over a gentle heat for 2-3 mins until starting to soften. Peel & crush garlic cloves. Finely chop ginger. Add them both to the pan, cook for a further minute. Then add either the spice paste or the turmeric, cumin & chili flakes. Roughly chop the tomatoes, add them to the pan with all their juices & seeds. Continue to fry gently for a further 3-4 mins.
Slice potatoes into thick rounds. Drain & rinse the tinned lentils, add them to the pan, along with the potatoes & the water. Bring to boil, then cover with a lid & simmer gently for 15 mins, or until the potatoes are softened. If the mixture looks a little dry, add a little more water. Separate the stalks from the leaves of the chard, (set the leaves aside for later). Trim ends of stalks, slice them diagonally. Add them to the pan. Tip in the coconut milk & bring back to boil. Return to a simmer & cook for 5 mins.
Finely chop chard leaves, stir these through the curry just two mins before the end of cooking. Finally, turn off the heat, squeeze lemon juice into pan & stir. Serve with rice and naan.
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www.thevegspace.co.uk/recipe-swiss-chard-new-potato-dhal/