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!).