Long term followers will be aware of the love the husband has for curry…. and meat. The curry I don’t mind. Meat however…. I don’t eat the stuff and I hate cooking it. However, a great compromise has been various vegetarian curries.
At the moment, while I am super proud of my winter crops growing in the garden, it’s certainly not like the cornicopia of goodness we had in autumn. The silver beet is going great guns – and finding out that it’s called chard elsewhere has made me very happy indeed. I am not a fan of the stuff. I need it hidden. But i do like the colours.
So this is my Silver Beet and Spud Curry
4 green chillies, chopped and ready to be smashed
Clump ginger, chopped finely ready to be smashed. I don’t worry about peeling it.
2 tablespoons olive oil
1 teaspoon cumin seeds
Salt and pepper
Throw the garlic, ginger, cardamon, corriander and chillies into the mortar and pestle, and crush it.
In a large saucepan, heat the oil. Throw in the dry spices (garam masala, turmeric, mustard seeds, cumin seeds) and the crushed ones with the onions. Stir and cook until the onions are somewhat soft. Add the tomato and stir again. Stir in the potatoes and coloured silver beet stalks, and stir it all around. Add the water at this point. Cook on a low heat until the potatoes are ready. The water will have just about all disappeared.
Throw in the silver beet leaves on the top and lemon juice. Add salt and pepper. Allow the leaves to wilt, then stir them all in.
It does look a little dogs breakfasty in the pot, but I was an idiot and forgot to photograph the actual plate. It does make the silver beet palatable. And the husband likes it because its curry. Go figure.