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Chard curry
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Chard curry with chickpeas & eggplant

A flavorful and creamy vegetarian curry topped with mango chutney yogurt
Prep Time20 minutes
Cook Time35 minutes
Total Time55 minutes
Course: Dinner
Cuisine: Indian
Keyword: Chard, curry
Servings: 4

Ingredients

  • 1 eggplant
  • 2 tbsp neutral oil
  • ½ tsp yellow mustard seed
  • 1 medium yellow onion
  • 15 g fresh ginger
  • 4 garlic cloves
  • 2 star anise
  • 2 tsp yellow curry powder such as Vadouvan
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • ½ tsp fennel seed
  • 400 ml (13.5 fl oz) canned coconut milk
  • 70 g (¼ cup) tomato paste
  • ¾ tsp salt
  • 350 g (12 oz) chard stems or include some leaves
  • 1 can chickpeas (400 g or 15.5 oz can)
  • 10 g cilantro

Topping

  • 125 g (½ cup) Greek yogurt
  • 30 g (1½ tbsp) mango chutney

Instructions

  • Prep eggplant: Slice the eggplant into 1-cm (½-inch) thick slices. Salt both sides and set aside.
  • Make onion-ginger paste: Peel the onion, ginger, and garlic, and chop roughly. Blend in a food processor to form a paste (some small pieces are ok).
  • Cook mustard seeds & onion paste: In a deep pan or pot, heat 2 tbsp oil over medium heat. Add the mustard seeds and cover immediately. Once the mustard seeds have stopped popping, quickly add the onion paste (before the seeds burn). Cook 3 minutes.
  • Add spices: Add the other spices, and cook another 5 minutes, stirring occasionally to avoid burning.
  • Add liquids: Add the coconut milk, tomato paste, and ¾ tsp salt. Simmer while preparing the chard.
  • Chop & add veggies: Separate the chard leaves and stems. Chop the stems into ½-cm (¼-inch) pieces. Chop the leaves roughly, if using. Blot the eggplant dry, and chop into 1-cm cubes. Add the chard stems and eggplant to the pan. Simmer 20 minutes.
  • Add final veggies: Add the drained chickpeas and chard leaves (if using). Simmer another 5 minutes. The vegetables should be tender at this point.
  • Chop the cilantro leaves, including the smaller stems. Stir into the curry.
  • Make the topping: Stir the Greek yogurt and mango chutney together in a small bowl.
  • Serve: Serve the chard curry over rice or with an Indian flatbread. Top with any extra cilantro leaves and a scoop of the yogurt topping.