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- Dish type
- Side dish
- Vegetable side dishes
This simple side dish of chard in a curry cream sauce is ideal alongside fish and meat dishes, or indeed over rice for a complete vegetarian meal.
3 people made this
- 300g chard
- 20g butter
- 1 garlic clove, minced
- 1 onion, chopped
- 50ml white wine
- salt, to taste
- caster sugar, to taste
- 75ml single cream
- 1/2 teaspoon curry powder
MethodPrep:10min ›Cook:15min ›Ready in:25min
- Rinse the chard and separate chard stems and leaves. Cut leaves into fine strips, dice the stems thinly and discard the tough stems.
- Melt butter in a frying pan and cook garlic, onion and chard stems until translucent. Pour in white wine and boil until the liquid has cooked away.
- Add chard leaves, season with salt and sugar to taste and cook for about 5 minutes until the leaves are wilted, stirring occasionally.
- Stir in cream and curry powder and bring to the boil. Simmer over low heat for a few minutes and add more salt if necessary. Remove from the heat and serve hot.
Reviews & ratingsAverage global rating:(2)
Pulse scallions, garlic, chiles, ginger, green peppercorns, turmeric, 2 cups cilantro, ⅓ cup mint, and 2 Tbsp. water in a food processor until coarsely ground. With motor running, stream in coconut oil process until smooth. Scrape paste into a medium pot and cook over medium, stirring occasionally, until slightly darkened in color and fragrant, about 5 minutes. Add coconut milk, lime juice, and 3 cups water and bring to a boil. Add lemongrass reduce heat and simmer until reduced by half, 25–30 minutes. Stir in Swiss chard cook until wilted and tender, about 2 minutes. Stir in coconut sugar season curry with salt.
Meanwhile, cook rice noodles according to package directions. Drain and divide among bowls.
Spoon curry over noodles and top with more cilantro and mint. Serve with lime wedges.
Fish Curry with Tomatoes and Swiss Chard Recipe '> Fish Curry with Tomatoes and Swiss Chard Recipe
Once you master the delightful gamut of Indian flavors in your own kitchen, it will be kind of hard to have an appreciation for them in a restaurant, as you will do better each time at home.
We lucky New Yorkers visit the wondrous Indian grocery store Kalustyans, but i trust every big city has it’s exciting Indian specialty food stores. An then of course, you’ll find most if not all ethnic groceries online.
I made this fish curry with Swiss chard, because a magnificent bunch was waving at me invitingly. I just had to take it home, and indeed it paired beautifully with the fresh tomatoes. But you can substitute other vegetables for the Swiss Chard (cauliflower, peas, small potatoes, sliced okra etc…)
Would you rather a vegetarian dish?
Proceed with fish curry recipe, and substitute 2 pounds of extra-firm tofu cut into inch cubes or unflavored seitan for the fish.
It is the subject of much maligning (only in the US by the way).
I always recommend tearing off the stems, and using mostly the leaves: It will have a much better chance of growing on you.
Tamarind powder is wonderful, tangy and tart, and easy to find online and at specialty foods.
- 1⁄4 cup olive oil
- 1 large onion, quartered
- 1 2-inch piece ginger
- 5–6 sprigs cilantro, tough stems removed
- 1 jalapeño pepper
- 1 tablespoon curry, or more to taste
- 1 tablespoon cumin
- 1 teaspoon tamarind powder (settle for 1 tablespoon lemon zest)
- 2 large tomatoes, or 5 plum tomatoes, diced small
- 1 large bunch Swiss chard, stems and leaves, sliced thin
- 1 cup natural canned chick peas, drained and rinsed (skip if you are serving the fish curry with rice)
- Salt to taste
- 1 cup water
- 1 cup canned coconut milk (not the one marked "light")
- 3 pounds thick fish fillet (scrod, sea trout, Chilean sea bass, halibut, salmon, even large tilapia, etc.), cut into 2-inch cubes
Heat the oil in a heavy, wide-bottom pan.
In a food processor, finely grind the onion, ginger, cilantro and jalapeño, and add to the hot oil. Sauté until just translucent. Add the curry, cumin and tamarind, and cook one more minute, until just fragrant. Add the tomatoes, swiss chard, salt, water, coconut milk and fish, and bring to a boil. Reduce to medium and cook covered for 15 minutes or a little longer, until the vegetables are tender and the sauce thickens a little. Serve hot, alone or with rice.
Swiss Chard is somewhat of a misnomer because it implies that it is a variety of chard from Switzerland. But actually it is a general common name for chard, and got the designation from the botanist who determined the plants scientific name in the 19 th century. So to clarify, Swiss Chard and Chard are the same thing. Rainbow chard is not a specific variety of chard but a blend of different varieties planted and harvested together (or sometimes commercially blended after harvesting.)
Indian Spiced Curry Tofu Over Swiss Chard
During a recent book discussion and signing I was asked about my journey as a blogger and everything which has evolved from Savory Sweet Life. As the words left my mouth I realized how much has changed over the years. I’m discouraged by the constant bombardment of social media marketing, “I rub your back, you rub mine” type of networking, and the humble brag which isn’t really humble at all. Then there is the issue of self-importance many bloggers (and when I say many, I put myself in this category as well) seem entitled to perpetuate. Last year I made this decision to start stepping away from the “successful” strategies bloggers employ to quietly live beyond the blog and focus on finding joy, rediscovering myself, and engage myself with my friends and family without having my online world overlap with my private life. I finished my book talk to encourage anyone thinking about blogging as a career to stay true to self, focus on your own voice (instead of the one you may be tempted to project in order to be liked), and follow your own rules.
I’m at a crossroad in my blogging career in the sense it has no longer become a creative outlet. This makes me sad. It’s like grieving the loss of a loved one where you can sense the heart of the person is deteriorating. This is not a good-bye post by any means. Instead, I am making a new commitment to you. Whether this is your first time visiting or you’ve been a long time reader. I am going to only share with you honestly. If I post a recipe you can be sure it is something we are eating at home that I didn’t just create to blog about. I am not going to project life is perfect and if I ever write in a cringe worthy way by making 1 st world problems seem larger than life, you have my permission to call me out and unsubscribe. Nor am I going to post anything I wouldn’t eat myself because I know the internet will just deliciously eat it up. I want to consciously blog with integrity. I want to speak my mind freely without worrying trying to persuade anyone to like me or this blog.
I’m pulling myself out of the food blog rat race. I’ve been turning down most sponsored / review type posts unless I really love the product or use it on a regularly basis. I am not going to beg or ask for votes for anything. Been there, done that. Didn’t like it. Instead, I want to write and share when it feels natural and unforced – which means posts may be infrequent and surely will not fit the 1-2 posts a week many bloggers strive to publish. I think I’m batting maybe 1-2 a month. I want to fall in love with blogging again but on my own terms.
Lastly, I will continue to write for PBS weekly. I love working for PBS and I will post here when I can to let you know if there is a recipe I think you should try that I posted over there.
This leads me to this Indian-inspired curry tofu dish I made over Swiss chard. It is seriously good in a comfort food for the soul type of way. I love this dish because the flavors from the spices and Greek yogurt together make for one memorable dish which happens to also be super healthy.
Fragrant chicken curry with chard, coconut and cashew
Everyone in our house likes curry, including my toddler son, although he still hasn't managed to get in to anything hot. Probably partly as a result, our ability to eat chili has really gone down in the past few years, as I tend to make things that we can all eat when I make Indian curries as he likes the flavors. But with fantastic non-spicy curries like this one, why worry?
This fragrant chicken curry with chard, coconut and cashew is one that almost everyone can enjoy, even if you have no taste for hot food as it is not hot at all. Of course, if you do like things hot, you can add some chili and it will also be delicious.
This dish is inspired by a recipe that we have made for a number of years from what is now a slightly dogged-eared-from-lots-of-use: Nigel Slater's 30 Minute Cookbook. I have adapted it both to make it more of a fragrant chicken curry but also to make it a bit healthier and easier to cook and eat.
I have also introduced cashews, which I love in curries both for flavor and texture, and some chard which gives a nice color and the flavor is mild and works well. Plus it's a nice way to sneak in greens.
Adaptations and simplifications
While I have used whole spices and ground them, as it makes them much more aromatic than using powder, if you don't have the ability to grind spices then using pre-ground spices would still work.
If you can't be bothered with pureeing or don't eat cashews, then these can be missed out, just check the thickness and amount of sauce whether you might want a little more coconut milk. If you don't have chard, spinach could be substituted and add a little more onion since you wouldn't have the stalks.
This is a really tasty fragrant chicken curry and pretty quick to make as well, so I hope you'll give it a try and enjoy it as much as we all do. It's a great dish for making more than you need as the leftovers will re-heat (or we often have them cold for lunch, mixed through with the rice, as well).
New potato, chard and coconut curry
This dish started life in Karnataka, on the west coast of India. It’s a spin on saagu, a curry of whatever vegetables happen to be in season, cooked gently in a soothing, spiced coconut sauce. It’s filling enough to be restorative, quick enough to cook midweek and light enough to be good company on a summer’s night. If you don’t have a blender, chop the garlic, ginger and chillies as finely as your fingers and knives will allow, and cook for an extra five minutes. Serves four.
1 tsp cumin seeds
2.5cm piece ginger, peeled and roughly chopped
2 green finger chillies, roughly chopped
3 garlic cloves, peeled
30g unsweetened desiccated coconut
400ml tin coconut milk
3 tbsp rapeseed oil
1 large onion, peeled, halved and thinly sliced
600g new potatoes, cut in half lengthways
1 ½ tsp garam masala
½ tsp turmeric
1 tsp salt
200g rainbow (or normal) chard, stems cut into 4cm pieces, leaves shredded
250g frozen peas, defrosted
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.
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. 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.
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. 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.
Davina McCall’s chickpea and chard curry recipe
Quick and delicious, this one ticks all the boxes for my family. Sometimes I love a recipe that contains mostly store cupboard ingredients with just a few extras to pick up from the shops. Nice served with some brown rice or just a lovely crunchy salad.
Prep 10 minutes
Cooking about 20 minutes
354 calories per serving
1 red onion, thickly sliced
1 large bunch of Swiss chard (see tip), stems and leaves separated, shredded
1 red pepper, cut into strips
2 garlic cloves, peeled and finely chopped
1 tbsp mild curry powder
400ml can of coconut milk
200g canned tomatoes, puréed
2 x 400g cans of chickpeas, drained
small bunch of coriander leaves, finely chopped (optional), to serve
1. Heat a tablespoon of vegetable, coconut or olive oil in a large saucepan. Add the onion, chard stems
and red pepper and cook over a medium heat until they start to soften.
2. Add the garlic and curry powder and cook for a further 2-3 minutes. Pour in the coconut milk, tomatoes, chickpeas, chard leaves and 200ml of water. Season with salt and pepper, then simmer until the greens have wilted down and the vegetables are tender. Stir in the coriander leaves, if using, just before serving.
Bunches vary in the shops. Around 200g of chard should do it but feel free to use more or less of this leafy green according to your taste.
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Toss cubed tofu with arrowroot powder. Bake on a parchment lined baking sheet for 15-17 minutes, until golden.
Heat large skillet with coconut oil.
Sauté onions, ginger and garlic with a pinch of sea salt until softened.
Add carrots and cook until they begin to get tender. Add baby corn, red curry paste, coconut milk and water and simmer for 5 minutes.
Add Swiss chard, sugar snap peas, green peas and red bell peppers. Turn off heat and stir until Swiss chard has wilted. Stir in the tamari and peas.
Serve over long grain brown rice, cooked according to directions. Garnish with cilantro and serve.
Chickpea Carrot and Chard Red Thai Curry
The triple-c curry as I like to call it, but I didn’t think that was too catchy for a recipe name?! I’m really getting into comfort food right now, with the drop in temperature, the dark evenings and feeling the fresh air as you step outside. This curry is one of those dishes that you crave on a cold winter’s evening and that, thankfully, delivers every time. What’s even better is that you don’t need hours to allow the flavours to infuse, only about 30 minutes. In the meantime, you can cook some rice, have a cup of tea and set the table ready for one delicious meal.
Chickpea Chard and Coconut Curry
This dish is another family recipe that I created when I’d offered to cook dinner for my parents and I, and it satisfied us all. There is a wealth of vegetables in there, so I’m happy. It is filling and hearty, so Dad is happy. It doesn’t contain any weirdly wonderful ingredients, so Mum is happy. Winning!
So let’s talk vegetables. I said earlier that this Chickpea Carrot and Chard Red Thai Curry is a triple-C threat thanks to chickpeas, carrots and red chard. Well actually there are courgettes in there, too, so it’s more like a quadruple-c threat. But that doesn’t sound at all catchy, either. Added to some caramelised onion with fresh ginger (a trick I picked up from Sara’s Bento Power Book is to grate the ginger with the skin on and then squeeze the pulp to release all the juices), chickpeas, coconut milk (there’s another ‘c’ ingredients), miso paste and red Thai curry paste. I won’t lie and say I made the curry paste from scratch, even though the homemade varieties are incredibly delicious. But when you want dinner in a hurry, you can find good quality curry pastes in most supermarkets. Just read the labels carefully as lots of them contain fish sauce or other similar animal products (I use this one).
Chickpea Chard and Coconut Curry
This Chickpea Carrot and Chard Red Thai Curry really is a winner in our household. It’s sweet thanks to the coconut milk (use full fat for the best flavour, please) and tangy from the curry paste and ginger and also zippy from the squeeze of lime juice at the end. It’s a good idea to make this in bulk so you can have portions for your freezer to enjoy later.
This recipe is inspired by a similar recipe I saw in Brandis’ The Vegan 8 cookbook, and you can read my review of her cookbook here for more delicious dishes.
Chickpea Carrot and Chard Red Thai Curry
- Servings: 4
- Time: 35 minutes
- Difficulty: easy
A hearty and comforting red Thai curry with vegetables, chickpeas and lots of ginger and creamy coconut milk.
- Olive oil
- 1 large white onion, small dice
- 1 knob ginger
- 3 large carrots, peeled and cut into rounds
- 1 courgette, in ¼ moons
- 1 tin chickpeas, drained
- 1 ½ tbsp red Thai curry paste
- 1 tsp miso paste
- 400ml full fat coconut milk
- 2 tbsp lime juice
- To serve: sushi or brown rice, fresh coriander, toasted cashew nuts
- Heat a large drizzle of olive in large saucepan and fry the onion for 10 minutes or until tender.
- Grate the ginger (no need to peel) and squeeze out all the juice directly into the saucepan – discard of the pulp.
- Add the carrots and courgette and fry for another 5 minutes, adding a splash of water if drying up. To the pan, add the chickpeas, red Thai curry paste, miso paste and coconut milk. Stir to combine and to melt the pastes into the milk.
- Place a lid on the pan, bring to the boil and then reduce the heat to a gentle simmer for 15 minutes, until the vegetables and chickpeas are soft.
- Stir through the chard leaves and cook for another 5 minutes.
- Immediately before serving, stir through the lime juice and then pour over rice, scattered with fresh coriander leaves and toasted cashew nuts, if desired.
Chickpea Chard and Coconut Curry