Chard and new potato curry from River Cottage Veg: 200 Inspired Vegetable Recipes (page 24) by Hugh Fearnley-Whittingstall

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Notes about this recipe

  • Eat Your Books

    Cashews or pistachios can be used instead of almonds.

  • WFPLCleanEating on September 29, 2015

    This had a good depth of flavor from the spices though it wasn't very hot. You should add the chile seeds if you want more heat. I liked that both the stems and the leaves were used from the chard - no wastage. Definitely add the yogurt/tomato paste mixture at the end - it makes the dish much richer. This is a good standby meal - any greens could be used instead of the chard. -Jane

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