Bigger Kids, Grown Ups
We seem to have been eating quite a bit of meat lately, at least on the cyber world of the blog we do anyway, and I thought it time for a few more veggie dinners especially as my veg patch is busily coming into its own. This was one of our first ‘free’ dinners of the year with the two main ingredients, swiss chard and potatoes, both being picked and dug fresh from the garden minutes before. In fact these were our first potatoes of the year, and I can think of no better dish right now to celebrate them more than this fabulous curry. It still gives me a buzz to eat things I’ve grown myself and I’m convinced they always taste just that little bit more amazing. And it goes without saying they’re naturally all 100% organic.
The recipe, at least in the main, came from the lovely Nisha Katona of Curry in a a Hurry and her maa. Weirdly enough I was thinking of making a chard curry when would you adam and eve it, up popped a tweet from Nisha about her maa’s chard curry video. I watched, laughed (her maa’s a star!), absorbed and set to to make my own using all the same spices but guessing on quantities. So my apologies now to you both if I’m way out but the resulting curry was no less than wonderful in my opinion. And further apologies to maa that I didn’t use mooli, there’s no way I’d be able to source it in rural and notably un-multicural rural France! The spices I was lucky enough to have in, and I could even make by own fabulously fragrant Indian 5 spice seed mix called Panch Phoron (equal quantities of fenugreek seeds, cumin seeds, nigella seeds, fennel seeds and celery seeds, the latter added to replace the traditionally included black mustard seeds that I didn’t have).
I’m thinking you could happily use any veggies in this curry substituting part or all of the chard or spinach, but I was on a mission to use up as much chard as I could in one dinner so kept it simple. Great as a very healthy main served with steamed rice and/or chapattis or as a side accompanying other dishes.
Enough for four as a main or lots more as a veggie side:
4 tablespoons of sunflower oil
3 heaped teaspoons of Indian 5 Spice seed mix, Panch Poran
an onion, finely diced
500g of potatoes, new or old, roughly chunked (I left the peel on mine)
2 whole dried chillies (I used birds eyes)
700g of Swiss chard, spinach or other veggies (including mooli if you can source)
a heaped teaspoon of turmeric
½ a teaspoon of dried chilli powder
a generous pinch of salt
a heaped teaspoon of English mustard powder thinned down in a tablespoon of water
Heat the oil in a large saucepan and throw in the 5 spice. Cook for a couple of minutes or so until you can really smell the spices, but not so much the spices blacken.
Tip in the onion, potatoes (and any other slow to cook veggies you may be using) and whole dried chillies. Cover and cook for about ten minutes until almost soft, stirring regularly so nothing catches, and adding a splash of water rather than more oil if the pan dries out.
Meanwhile prepare your chard or spinach. If using chard tear any thick stems from the leaves, slice the stems and shred the leaves, keeping both separate. Shred the spinach.
Throw in the chard stems to the curry and cook for a few minutes. When the potatoes and chard are soft and cooked through add the chilli powder, turmeric, salt and shredded chard leaves or spinach. Cook for a moment or two longer until the leaves are wilted then take off the heat. Season with the thinned down mustard and a little more salt to taste.
Serve with steamed rice and/or chapatties, lovely with a little homemade mango chutney on the side.
How about trying some of my other curry recipes: Aloo Gobi Kaddu (Potato, Cauliflower & Pumpkin), Beetroot, Spinach & Chick Peas, Jamie’s Empire Chicken & Bombay Potatoes, Sweet Potato Daal for Babies & Toddlers
Be sure to check out some of Nisha’s excellent home curry making videos, a great way to quickly and easily learn how to cook authentic indian fodder.