It’s no secret that I really love a good curry. Like I really, really love a good curry. But honestly, I love the whole experience of dining out and eating Indian food. I have to remind myself every time not to fill up on poppadums and chutneys because I’d happily sit there and munch them all meal long.
So this recipe is a twist on a traditional Saag Aloo because it uses chard instead of spinach. The great (and extremely useful) thing about it is that you can swap out the leafy greens in your recipe for whatever is in season at the moment.
And whilst a lot of curries require slow cooking to really help the flavours deepen and develop, you can stir up a saag aloo fairly quickly!
- 1 teaspoon of rapeseed oil
- 1 large onion, chopped
- 3 cloves of garlic, chopped
- 750 g of potatoes cubed
- 3 chiles, chopped
- 1 teaspoon of turmeric
- 2 teaspoons of chilli powder
- 750 g of chard
- salt and pepper to taste
- In a large pan, heat the oil and add the onion, garlic, chiles. Cook them for 2-3 minutes until soft.
- Then stir in the turmeric and cook for 5 minutes. Over a medium heat, add in the potatoes and red chilli powder, stir, cover and cook for 15-20 minutes. Stir regularly.
- Stir through the chard, cover your pan with a lid, lower the heat and cook for 25 to 30 minutes.
- The potatoes should be tender and the texture fairly dry.
What’s your favourite curry?