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“A very hardy curry dish the whole family loved even though i'm usually the only one who likes swiss chard or curry. The recipe came from the Saskatoon Sun. I used canned chick peas rather than dried and added yams. I never had fresh ginger so I used ginger powder. Havn't tried it with the yogurt either.”
READY IN:
1hr
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute the onion with the garlic and the ginger in a splash of olive oil over medium low heat until soft, about 10 minute.
  2. Add the spices, the chili and the tomato paste and heat over medium for two to three minutes.
  3. Cool mixture and transfer to food processor or blender and add the water or stock and blend until smooth.
  4. Transfer back into the pan. Cook on low for 15 minutes or until its brownish and pasty in texture.
  5. Add stock, bring to a boil and then simmer.
  6. Meanwhile, cook the chickpeas and add to the mixture. Simmer for about 15 min(the longer the simmer the better). Finely chop the Swiss chard and stir in the curry at the end for about five minutes.
  7. Serve over whole brown rice with a dollop of yogurt. If you like, add cooked yams or potatoes to this mixture.

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