Rainbow Chard and Potato Sabji

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Use the beautiful rainbow colours of seasonal chard to make a quick and delicious vegan dish. If you don’t have chard, you can make this with kale or even humble spinach. A perfect accompaniment or side dish for any curry.
Serves 4

600g rainbow chard, roughly chopped
2 tbsp sunflower/rapeseed oil
1 tsp cumin seeds
1 medium onion, thinly sliced
3 garlic cloves
400g tin chopped tomatoes
2 potatoes, peeled and chopped
2 tsp ground cumin
1 tsp chilli powder
2 tsps ground coriander
1 tsp salt


– Add the oil to a hot pan. Add the cumin seeds and let them sizzle.

– Add the onions and cook for 5 minutes, until they have turned a light golden colour.

– Add garlic cloves straight into the pan, and cook for a few seconds before adding the chopped tomatoes, potatoes, ground cumin, chilli powder, ground coriander, and salt.

– Mix well, lower the heat and cover, cooking for 10 minutes or until the potatoes have started to soften.

– Add the chard stalks to the pan, cover and cook for a further 5-8 minutes or until the potatoes are fully softened.

– Add the chard leaves, mix and cook for another 5 minutes on a low heat.

Serve hot with naan and yoghurt, as a chapati filling, or with dhal and rice.

1 thought on “Rainbow Chard and Potato Sabji”

  1. This was so delicious!and nutritious and economical. A perfect recipe! We ate it with naan and yogurt. Swiss chard practically grows wild where I live, so I used much more than the recipe called for. My farmers market is brimming with huge gorgeous bunches of Swiss chard, so I have been scouring the web for recipes. Interestingly Swiss chard is combined with potatoes in Mexico, Croatia, Italy annd Spain! I’ve been cycling through the recipes. I’ve enjoyed them all. Thanks for expanding my Swiss chard horizons.


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