Potato, Chard, and Coconut Curry
Ingredients
- 1 tsp cumin seeds
- 2.5cm piece ginger
- 2 green finger chillies
- 3 garlic cloves
- 30g unsweetened desiccated coconut
- 400ml coconut milk
- 3 tbsp rapeseed oil
- 1 large onion
- 600g new potatoes
- 1 1/2 tsp garam masala
- 1/2 tsp turmeric
- 1 tsp salt
- 200g rainbow chard
- 250g frozen peas
Preparation
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 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.
