Rainbow chard aloo

2017-05-28 11.50.11It’s farmers’ market time again and I simply can’t resist all the goodies. The stall-holder was so impressed by my healthy basket that he gave me some flowers (after I told him I wrote a blog!). I made it with my delicious recipe for spatchcock chicken.

Serves 2-3 as a main or 5-6 as a side

400 g rainbow chard
3 tbsp rapeseed oil
1 tbsp black mustard seeds
2 medium onions, sliced (I used one of each)
600 g cooking potatoes e.g. Desiree
3 cm ginger, peeled and grated
4 cloves garlic, finely chopped
400 g ripe tomatoes (you could use tinned out of season, I used heritage beef)
1 1/2 tsp chilli powder
1/2 tsp ground coriander
1/2 tsp group cumin
1/2 tsp ground turmeric
1/1/2 tsp salt
squeeze of lemon

Prepare the chard by cutting the stems from the leaves. Cut the stems into 4 cm pieces and slice the leaves into 4 cm strips

Put the oil in a large lidded pan or wok, and add mustard seeds when hot. I cover to prevent them going all over the kitchen! When they pop, quickly add in the sliced onions and cook slowly until soft and caramelised.

Meanwhile cut the potatoes into 2 cm cubes (I don’t peel potatoes as all the goodness lies in the skin). When the onions are ready add the potatoes, ginger and garlic and then 200ml water. Cover and let it all simmer gently until the potatoes are almost cooked (10-15 minutes).

Add the tomatoes and chard stalks, cover and cook until the stems are soft. Add chilli, coriander, cumin and turmeric (I mix them all up in advance) and simmer gently. Add salt to taste. Finally and the chard leaves. Coat them in the sauce and pop the lid back on and steam gently for 2-3 minutes and the leaves are wilted.

Squeeze half a lemon over it to keep it green and add a little piquancy. I made this in advance of lunch and served it luke-warm. If having as a main course serve with chapattis, or a raita and a little lime pickle.

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