• Katy

Recipe: Glossy green chard - it's still going! (into a veggie curry)

The chard patch has been totally reliable all summer, and we're still harvesting it. This week, I decided to use it in a veggie curry, because when the chard is cooked it keeps its crunch, but not in a stringy, celery way.

It's just a basic curry - you can make it hotter or sweeter if you like. This recipe would feed four easily.

You will need:

a large, heavy bottomed pan


Ingredients:

three or four whole leaves of chard, with their stalks - chop these into slices.

two medium onions, chopped

three or four cloves of garlic, chopped

one diced sweet potato

half a bag of quorn pieces (optional)

one medium potato, diced

a small cup of sweetcorn (frozen is fine)

two tins of chopped tomatoes

half a teaspoon of ground coriander

half a teaspoon of garam masala

quarter of a teaspoon of chilli powder

vegetable oil


How to make it:

Fry the onions in the vegetable oil until they are soft and transparent.

Add the diced vegetables and chopped garlic, and continue to fry for a few more minutes.

Add the spices, and fry for another minute.

Add the tomatoes, sweetcorn, and quorn if you're using it, put the lid on and cook on a low heat for another twenty minutes or so, until the vegetables are tender.


Serve with rice, and dal too (as we did!).



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