Swiss Chard Curry Recipe
In winter, or rather as the weather gets colder, the need for hot, spicy and juicy dishes increases. I made a big generalization about myself, but I don't think the number of people who think like me is small. That being the case, I start making curries frequently, as well as Turkish dishes with tomato paste sauce often as the weather gets colder. I made this recipe to my liking while trying out commonly known curries. I think it was a very rich, satisfying and very, very delicious meal. Normally, I always make rice with curries. However, I did not feel the need to serve rice with this curry due to its high amount of carbohydrates and the fact that it was satisfying enough on its own.
But if you are one of those who say that no matter how high in calories it is, you cannot eat curry without rice, you can at least choose oil-free steamed rice. If you are going to serve it plain like me and if you are Turkish like me, you can also put yoghurt on the side. For a Turk, curry and yoghurt are a wonderful combination. Of course, you can also choose waterless cacık instead of plain yoghurt. If you want to go vegan, gavurdagi salad, bostana salad and çoban salad will be good accompaniments.
By the way, while we are talking about recipes related to the subject, I should not forget to remind you of the red lentil curry and chickpea curry recipes. If you don't like the ingredients of chard curry, I would like you to have different curry recipe options at your disposal.
The preparation of the recipe is very close to classical Turkish dishes. First, onion and tomato paste are roasted with spices. Then water and ingredients are added and cooked. Finally, milk is added, just like in our creamy soups. After just adding the water, we blend it so that the broth has a smooth consistency.
Coconut milk adds a wonderful flavor to the dish. But if you don't have it and don't want to buy it just for this recipe, you can use regular milk or other plant based milks instead.
Enjoy the recipe...
- 1 bunch of chard,
- 2 cups of boiled chickpeas,
- 1 potato,
- 2 tomatoes,
- 1 onion,
- 1 clove of garlic,
- 1 teaspoon of tomato paste,
- 1 teaspoon of chili pepper,
- 1 teaspoon of turmeric,
- 1 teaspoon dried coriander,
- 1 teaspoon of black pepper,
- 1 teaspoon cumin,
- 1 teaspoon of garam masala,
- 1 teaspoon of grated fresh ginger,
- 1 cup of coconut milk,
- 4 tablespoons of olive oil,
- 2 cups of water at room temperature,
- Salt to taste.
- Heat the olive oil in a deep pan, add the chopped onion and garlic and stir fry until translucent,
- Add ginger, chili pepper, turmeric, black pepper, cumin, coriander and garam masala and mix,
- Add tomato paste and mix,
- Add the peeled tomatoes and stir fry,
- Add water and blend it with a hand blender,
- Add the finely chopped chard, stir, close the lid and cook until it starts to soften,
- Add the peeled and diced potatoes, mix and cook until they are completely softened,
- Add chickpeas and mix,
- Add coconut milk, mix and cook for a few more minutes,
- Add salt, simmer for a few minutes and remove from heat.
Enjoy your meal...