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Lentils, Potatoes & Swiss Chard Curry

  • Writer: Fanny Khan
    Fanny Khan
  • Jul 31, 2021
  • 2 min read

Updated: Mar 22, 2023


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Lentils, Potatoes & Swiss Chard Curry with Basmati Rice

Ingredients:

  • 1 cup brown lentils

  • 1 lb. Yukon gold potatoes

  • 1 lb. Swiss Chard

  • 1 small onion, sliced

  • 3 garlic cloves, finely chopped

  • 2 tbsp finely chopped ginger

  • 1 to 2 sprigs rosemary, chopped

  • 2 medium-sized tomatoes, large diced

  • 1/4 tsp red pepper flakes, optional

  • 1 1/2 tbsp vegetable oil

  • 1 to 1 1/4 cups coconut milk

  • 2 tbsp lemon juice

  • salt to taste

  • 3 cups water for cooking lentils + more for potatoes

  • Cooked rice or Indian flatbread for serving

For the Curry Paste:

  • 2 tbsp curry powder

  • 1 tsp garam masala

  • 1/2 tsp toasted ground cumin

  • 3 tbsp water

  1. Pick out any foreign objects from the lentils, wash and drain. Place lentils in a pot pour 3 cups water into the pot. Cover and bring to boil; reduce heat and simmer for 25 to 30 minutes. Alternatively, lentils can be pressure-cooked for 7 minutes. Drain and reserve any liquid that remains in the pot.

  2. In a small bowl, place all the ingredients for the curry paste and stir until a paste forms. Set aside.

  3. Rinse the Swiss Chard to remove any dirt, pat dry. Remove the stalks from the leaves. Cut the stalks into 1-inch pieces. Chop the leaves into thin strips.

  4. Wash the potatoes and peel if you'd like. I like to leave the skins on on Yukon potatoes. Slice the potatoes into 1/2-inch rounds.

  5. In a large saucepan with a cover or Dutch oven, heat the oil over medium heat. Once oil is hot, sauté onions for 3 minutes add in garlic and ginger, cook, stirring for an additional minutes.

  6. Add the curry paste, tomatoes and chopped rosemary; cook on low heat for 3 to 5 minutes, or until tomatoes have softened. Stir frequently to prevent paste from sticking to the pan.

  7. Add the potatoes along with any cooking water that was retained from the lentils or 1/2 cup water. Cover and bring to a boil, reduce heat and cook for about 12 to 15 minutes or until potatoes are fork tender.

  8. Stir in the cooked lentils and the cut Swiss Chard stalks to the pan along with half cup coconut milk. Cook on medium high heat for 5 minutes. Stir in the chopped Swiss Chard leaves along with half cup more coconut milk. Season with salt and red pepper flakes, if using. Bring to a boil, reduce heat and cook covered for 5 minutes. If you'd like the curry to be a little more soupy, add the 1/4 cup coconut milk.

  9. Just before serving, drizzle the lemon juice on the curry and serve with cooked rice or flatbread.

Yields: 4 to 6 servings

Notes&Tips:

  • Creativity is sometimes forced upon us! Here I was with a lot of Swiss Chard that I did not know what to do with. I've had it in pasta, with rice, sautéed, as best of all raw as a salad. I wanted something different, and so this dish came into being.

  • Lentils, Potatoes & Swiss Chard Curry is vibrant dish. Very pleasing to the eyes, nose and taste buds.

  • Once you have the lentils cooked, this is an easy dish to pull off.

  • Lentils, Potatoes & Swiss Chard Curry is a very tasty dish and very fulfilling. I did not miss having meat in this dish. Vegetarians will adore this dish. I liked it best served with rice.

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