So I invented this recipe when trying to use up the dregs of the Swiss Chard. Also trying to make it a filling curry – hence the chickpeas. Lastly, it was a way of making a batch of curry that would freeze well so I could portion it up for nights when cooking is not favoured after a day of work and arriving home late!
Its a quick and seasonal curry which feeds 4 (or 2/2 portions for the freezer!)
Swiss Chard and Chickpea Curry:
- 1 Swiss Chard
- 1 tin of chickpeas
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- half a teaspoon of turmeric
- salt and pepper to season
- Oil of your choice for sauté (we used Sunflower Oil)
- 2 garlic cloves
- 1 chilli
- 4 cm piece of ginger
- 1 onion or leek
- Put the oil on to a medium heat.
- Dice your leek/onion, garlic, ginger and chilli and sauté in the oil.
- Once these start to soften, turn the heat down and stir in the spices.
- Add a little water to just cover the Swiss Chard and leave on a medium heat for roughly 10 minutes.
- Stir and add the drained chickpeas. Leave on medium heat then serve with rice!
I like stirring in either 1 cup of soya natural yoghurt or for family normal natural yoghurt to add flavour just before serving.
ADDITIONS YOU COULD HAVE:
- Quorn pieces
- Chicken/Turkey or pork
- Other beans such as butter or black beans
Katy, The Good Life In Practice x