6 leaves Swiss Chard, roughly chopped
6 stems Swiss Chard, diced
2 tbsp butter or ghee
1 small onion, chopped
2 cloves garlic, minced or grated
1 tbsp salt
1 tbsp pepper
1 tspn ginger root, minced or grated
2 tspn toasted coriander, ground
2 tspn toasted cumin, ground
1/2 tspn cayenne pepper, ground
1 toasted cardamom pod, ground
1 dash of ground nutmeg
2 yukon gold potatos, skinned and cut into medium sized cubes
4oz cup chicken stock
4 oz coconut milk

4 servings 

I was having one of those “I have nothing to cook” mornings and couldn’t inspire myself to go to the grocery store. But after scanning around my pantry and fridge I found onion, swiss chard, garlic, and potatoes and I had just gone to Kalystians so I had really good coriander seeds. Next thing you know I’m making a mock-curry. I LOVE Indian aloo saag, a rich and spiced blend of spinach and potatoes. But Indian food is expensive and I can never order just one curry – so I figured let’s give it a try with chard instead of spinach. The result: Heavenly homemade curry. Make a bunch, it keeps well as leftovers.

In a medium-large pot, add butter over medium heat. Add onions, chopped chard stems, salt, pepper, cook for 5 min.

Meanwhile, toast spices in a small dry pan, then blend in a spice grinder or mini-food processor (or mortar and pestle but why? Get a mini food processor or spice grinder)

Add garlic, ginger and ground spices to onion base. Stir and cook on medium low for another 5 min, until stem-onion base is tender and fragrant.

Add chard leaves and cook on medium for about 3 minutes

Add coconut milk and chicken stock a and stir. Bring to boil then reduce to simmer

Add potatoes, stir, cover. slow cook for about an hour on a low heat setting, stirring occasionally.