Swiss Chard Curry Recipes

RED CURRY CHICKPEAS AND SWISS CHARD

Steps:

• Cook a 15.5-ounce can chickpeas (rinsed and patted dry) in olive oil in a skillet over high heat until crisp, 5 minutes; season with salt and pepper. Transfer to a bowl. Chop 1 pound Swiss chard. Cook the stems and 2 smashed garlic cloves in oil until soft. Add the chard leaves; cook until wilted. Stir in 4 teaspoons red curry paste and 2 tablespoons water; cook until dry, 2 to 4 minutes. Add to the chickpeas; serve with lime wedges.

SWISS CHARD CURRY

Steps:

• Saute the onion with the garlic and the ginger in a splash of olive oil over medium low heat until soft, about 10 minute.
• Add the spices, the chili and the tomato paste and heat over medium for two to three minutes.
• Cool mixture and transfer to food processor or blender and add the water or stock and blend until smooth.
• Transfer back into the pan. Cook on low for 15 minutes or until its brownish and pasty in texture.
• Add stock, bring to a boil and then simmer.
• Meanwhile, cook the chickpeas and add to the mixture. Simmer for about 15 min(the longer the simmer the better). Finely chop the Swiss chard and stir in the curry at the end for about five minutes.
• Serve over whole brown rice with a dollop of yogurt. If you like, add cooked yams or potatoes to this mixture.