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.
600g rainbow chard
2 tbsp sunflower or 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
Chop the stalks and leaves of the rainbow chard into bitesized pieces, keeping the stalks and leaves separate as the stalks take longer to cook. Heat the oil in a pan, and once it’s hot, add the cumin seeds and let them sizzle. Then add the onions and cook for five minutes, until they have turned a light golden colour. Peel and grate the garlic cloves straight into the pan, and cook for a few seconds before adding the chopped tomatoes, potatoes, spices 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.