I am referring to chard leaves, and I hope you will try this swiss chard curry to appreciate the simplicity of these leafy greens. They grow on almost any soil, produce copious leaves, have great iron content, and are extremely easy to cook. I agree to be sent email.
The next time you see chard stalks or leaves at your local grocer, think of this easy to prepare swiss chard curry! Swiss chard prepared with potatoes, lentils, and coconut milk; it’s creamy, flavorful, and as spicy as you want it to be. I have home-grown chard in my backyard and enjoy every bit of it!
Why this recipe works
Swiss chard is a versatile and nutritious leafy green. It’s perfect for this curry recipe because it holds up well to cooking and has a slightly bitter flavor that pairs well with the spices in this dish. Potatoes add creaminess and body to the curry, while lentils provide protein and texture. Coconut milk makes this curry rich and creamy while adding sweetness. This swiss chard curry with potato and lentils gives you all the classic flavors of Indian cuisine in one easy-to-make dish! This chard curry inspired my blog’s cabbage curry and sweet corn curry recipe. It pairs well with sona masoori rice and phulka roti.
Main ingredients
Swiss chard: Look for Swiss chard that has vibrant green leaves and crisp stems. Use fresh local or homegrown Swiss chard for the best flavors.Potatoes: I like to use baby potatoes for this recipe, but you can use any type of potato that you have on hand.Lentils: I used red lentils in this recipe, but feel free to use any type of lentil you like.Coconut milk: This ingredient adds creaminess and sweetness to the curry. Be sure to use unsweetened coconut milk for the best flavor and consistency.Spices: I used fresh ground cumin seeds, fennel seeds, red chili powder, turmeric powder, and garam masala to flavor this curry. If you don’t have all of these spices on hand, feel free to use a store-bought curry powder blend.Garlic and ginger: I used fresh ginger(optional) and garlic cloves. You can also use ginger and garlic powder.Red Onion: I used one large onion, thinly sliced. You could also use white or yellow onions.
Instructions
Start by cooking red lentils: Rinse the red lentils (A.k.a masoor dal) three times. Strain them well and add 1 ½ cup of water. Place them in an inner pot in an Instant pot and pressure cook them for 7 minutes. Once it is cooked, let the pressure settle naturally before opening the lid. (Or cook the lentils on the stove top with 2-3 cups of water for 20 minutes). Keep it aside. Meanwhile, wash the swiss chards and separate the leaves from the stems. Finely chop the stalks and leaves and set them aside. Chop the potatoes into small cubes or slices. Place a Kadai or a large saucepan on medium heat and heat a few teaspoon olive oil. Add crushed or ground cumin, fennel, and chopped garlic cloves. Saute for 30 seconds. Add sliced onions and stir well. Cook until onions are translucent. Add potatoes and one tablespoon of water and cook for a few minutes. Add Swiss chard stems. Stir well and cook for a few minutes. Add all the spices and salt, and stir well. Cook for 1 minute. Add cooked red lentils and chopped swiss chard leaves and mix well to get an even mix. Let it come to a boil. Reduce the heat, cover the pot, and cook until Swiss chard is wilted and potatoes are cooked. Add coconut milk and stir well. Cook for two more minutes. Taste and adjust seasoning as needed. Garnish with fresh cilantro leaves and lime juice. Serve this swiss chard curry with steamed brown rice or naan bread for a complete meal. Enjoy!
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Just subscribe to my newsletter for more delicious vegan recipes such as this sent directly to your inbox. Curry will be even better the next day, so feel free to make it ahead of time. Use a store-bought curry powder blend if you don’t have all the spices on hand. Instead of red lentils, you can also use brown lentils or chickpeas. Add tomato paste or fresh tomatoes for a pop of color and acidity. If you don’t have an instant pot, cook the masoor dal on the stovetop for 30 minutes. Using coconut oil instead of olive oil is a good variation if you prefer the coconutty flavor. Instead of potatoes, you can use sweet potatoes for a mildly sweet curry. Follow me on social media Facebook, Instagram, and Pinterest.
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