Chard, chickpea and mushroom curry (V)

by Hugh Fearnley-Whittingstall

Ingredients

If you have time to toast whole spices and grind them yourself, so much the better, but good quality ready-ground will do. Serves four to six.

2 tbsp sunflower (or rapeseed) oil
2 onions, peeled and chopped
4 garlic cloves, peeled and chopped
1 tsp grated fresh ginger
2 tsp ground coriander
2 tsp ground cumin
1 big pinch chilli flakes
300g chard, leaves separated from stalks
1 tin chickpeas, drained
1 tin plum tomatoes
300g mushrooms, thickly sliced
1 tsp garam masala
Fresh coriander leaves, to serve
Sea salt and freshly ground black pepper

Directions

Heat a tablespoon of oil in a large saucepan and sauté the onions for 10 minutes. Add the garlic, ginger and spices, and cook for a minute or two more – add a splash of water if it looks like it's going to catch and burn.

Remove the stalks from the chard and chop into bite-sized pieces. Add to the pan, cook for five minutes, then add the chickpeas. Crush the tinned tomatoes to a pulp with your hands and add these, too, as well as any juices from the tin. Bring to a gentle simmer and cook for 15 minutes, stirring from time to time.

Meanwhile, heat the remaining oil in a frying pan over medium-high heat and fry the mushrooms until all liquid has been driven off and they take on some colour.

Shred the chard leaves, add to the curry pot along with the mushrooms, and cook for a few minutes, stirring often, until the leaves are tender and wilted. Stir in the garam masala, add salt and pepper to taste and serve scattered with coriander, with rice and/or flatbreads.

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