An easy curry originating in Karnataka from Meera Sodha. It makes the most of summer vegetables, but you can adapt according to the season.
Ingredients
- 1 tsp cumin seeds
- 2.5 cm piece ginger peeled and roughly chopped
- 2 green finger chillies roughly chopped
- 3 garlic cloves peeled
- 30 g unsweetened desiccated coconut
- 400 ml tin coconut milk
- 3 tbsp rapeseed oil
- 1 large onion peeled, halved and thinly sliced
- 600 g new potatoes cut in half lengthways
- 1½ tsp garam masala
- ½ tsp turmeric
- 1 tsp salt
- 200 g rainbow or normal chard stems cut into 4cm pieces, leaves shredded,
- 250 g frozen peas defrosted
Servings:
Instructions
- 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.
- Serve with basmati rice or chapatis and a fiery pickle on the side.
Share this Recipe
Powered byWP Ultimate Recipe