Curried Chard
August 15, 2006
I usually like to make swiss chard one way, and one way only: with garbanzo beans, carrots, onions, red pepper flakes, lemon, and tomato. I took these same ingredients and decided to alter a recipe I found in a cookbook for vegetable curry and was met with a successful delight. If you've never had chard, it is sort of like a heavy duty spinach and not as muddy. If you like curry, than this recipe is definitely for you.
You will need:
- 1 can of coconut milk
- 1/2 c of white wine
- 1 or 2 ripe tomatoes, chopped
- 1 small white or yellow onion, sliced
- 2 tbsp of curry powder
- 1 tsp of cumin powder
- 1 can of garbanzo beans
- 2 carrots, finely sliced
- 1 handful of cilantro or Italian parsley
- 1 bunch of swiss chard washed and chopped
- 3 cloves of crushed garlic
- 4 tbsp of vegetable oil (you can also use olive oil)
Optional: 1 tbsp of turmeric powder, 1 tsp of mustard seeds
Step One: In the oil, cook up the garlic and half of the sliced onions over medium heat. While that sautes, blend the tomatoes and remaining onions in a food processor or blender. Pour this mixture into the pan with the garlic and onions. Add the curry powder, cumin, and salt and pepper to taste (add other optional ingredients here). Cook for another 5-7 minutes.
Step Two: Add the carrots and garbanzo beans to the pan and saute for 5 minutes. Cool off this mixture by adding the white wine and coconut milk. Let this simmer for 10 minutes (you may need to increase the heat to medium high). Add the swiss chard and Italian parsley at last and cook covered (use foil or a lid) for 5 minutes or until the chard begins to wilt.
Serve this dish over steamed brown or white rice.
Labels: coconut milk, curry, garbanzo beans, swiss chard
