Chard and New Potato Curry

You can also substitute beet greens or kale for chard in this recipe and it will still be awesome.  Plus you don't have to use new potatoes.  ;)

  • cooking oil
  • 1 onion, sliced
  • 3 garlic cloves, minced
  • 1 green chili, seeded and minced (or use chili flakes, to taste)
  • 1-2 TBLS fresh ginger, minced
  • 1 TSP garam masala (or substitute a pinch or two each of any combo you have on hand of the following spices: cardamom seeds, cloves, black pepper, cumin seeds, cinnamon, and/or nutmeg)
  • 1/2 TSP mustard seeds
  • 1/2 TSP ground cumin
  • 1/4 TSP turmeric
  • 1 pinch cardamom seeds or 3 cardamom pods
  • 1-2 cups water
  • 1 pound potatoes, cut into chunks
  • 1 bunch Swiss chard, chopped
  • 1 cup plain yogurt
  • 1-2 TBLS tomato paste
  • fresh herb like cilantro or parsley chopped, to taste
  • salt and pepper to taste

Heat the oil in a pot on medium.  Saute onion stirring until translucent, about 5-10 minutes.  Add garlic, chili, and ginger.  Stir for a few seconds.  Add spices.  Stir a few seconds.  Add the water, potatoes, and chard.  Simmer covered until potatoes are tender.  Meanwhile mix the yogurt, tomato paste, and herb together.  When potatoes are cooked, removed from heat.  Add yogurt mixture and check seasonings.  Serve over rice or with an Indian flat bread like naan.