4th October - Chard and Potato Curry

            One of our Habanero Chilies and a load of chard picked straight from the garden.                       

We chopped one of our onions up into small pieces - they are very strong indeed.  We also de-seeded the chili and chopped it into very small pieces - wearing plastic gloves as they are really strong! 

We carefully measured the spices out and put them into a large pan with a few cloves of our garlic before grinding them up with an improvised pestle and mortar - we used the end of a rolling pin.

 

We added oil and toasted the spices carefully and then added the chopped onion.  We also peeled and chopped about 5 potatoes.  We added the potatoes to the pan with a diced courgette and then added boiling water to cover the vegetables.  We simmered it for about 20 minutes, until the potatoes were almost cooked.

We added about half a tin of coconut milk, let it come back to a simmer and then added the chard.

The finished curry

We served it with couscous, although you are really supposed to eat it with rice and a naan - but we couldn't find any rice at school today.

We adapted this recipe from Hugh Fearnley-Whittingstall's - River Cottage Veg every day.

500g Swiss Chard - we used Rainbow Chard

2 tbsp Sunflower oil

1 Onion peeled and diced

3 garlic cloves, peeled

1 chili, de-seeded and finely chopped

3 cm piece of ginger - peeled and chopped finely

1 tsp garam masala

1/2 tsp mustard seeds

1/2 tsp ground cumin

1/4 tsp ground turmeric

3 cardamom pods - bashed and husks removed

350 g potatoes - peeled and chopped

250 g plain yoghurt - we used coconut milk - 1/2 a can

Small bunch of coriander roughly chopped 

Handful of almonds, pistachios or cashews toasted to serve - we didn't use any

Salt and pepper to season.