New Potato, Chard and Coconut Curry (4)

An easy curry originating in Karnataka from Meera Sodha. It makes the most of summer vegetables, but you can adapt according to the season.

New Potato, Chard and Coconut Curry (4)
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New Potato, Chard and Coconut Curry (4)
Print Recipe
Ingredients
Servings:
Instructions
  1. Put the cumin, ginger, chillies, garlic and desiccated coconut in a blender with just enough of the coconut milk to blitz everything to a smooth paste. Add the rest of the coconut milk and lightly pulse (over-mixing might split it) to a sauce-like consistency.
  2. In a wide frying pan for which you have a lid, heat the oil over a medium flame, then fry the onion for five minutes, until translucent.
  3. Put in the potatoes cut side down and fry for around 10 minutes, until they are lightly golden brown and the onions are soft, dark and sticky.
  4. Stir in the garam masala, turmeric and salt, then add the coconut sauce and bring up to a gentle bubble. Add the chard stalks, cover and cook for five minutes.
  5. Add the leaves and peas, cover again and simmer for a final five minutes, until the chard stems, peas and potatoes are tender and the leaves have wilted.
  6. Serve with basmati rice or chapatis and a fiery pickle on the side.
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