Potato, chard and coconut curry

Potato, chard and coconut curry

Tags

Indian

Cook

Ingredients

  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1 tsp fennel seeds
  • 2 no cardamom pods
  • ½ tsp pepper
  • 3 cloves garlic
  • 2.5cm ginger, chopped
  • 12 green finger chillies
  • 30g desiccated coconut
  • 400ml tin of coconut milk
  • 1 onion, thinly sliced
  • 600g new potatoes, halved
  • 1 ½ tsp garam masala
  • ½ tsp ground turmeric
  • 1 tsp salt
  • 1 inch cinnamon
  • 3 cloves
  • 1 star anise
  • 200g rainbow chard
  • 1 carrot, chopped
  • 250g frozen peas, defrosted
  • Rice

Steps

  1. Heat a dry pan and add the cumin, coriander and fennel seeds and seeds from the inside of the cardamom pods. Toast until fragrant, moving frequently.
  2. Meanwhile chop the chard stems and shred the leaves then set aside.
  3. Add cumin seeds, coriander seeds, fennel seeds, cardamom, garlic, ginger, chillies and dessicated coconut to a blender with a dash of coconut milk. Blitz until a smooth paste forms.
  4. Add the rest of the coconut milk and lightly pulse (over-mixing might split it) to a sauce-like consistency.
  5. In the pan and wok heat oil over medium heat and add potatoes cut side down and fry for 10 minutes until lightly golden brown. Set aside.
  6. In the wok add a little more oil then onions and fry until translucent.
  7. Stir in garam masala, turmeric, cloves. star anise, cinnamon and salt. The add the coconut sauce and bring to a gentle simmer. Add chard stems and carrot, cover and cook for five minutes.
  8. Add the chard leaves and simmer for two minutes. Add the peas and continue to simmer until all vegetables are tender and the chard leaves have wilted.