Currabinny Ruby chard korma

Serves: 0
Course: Main Course
Cooking Time: 0 hr 30 mins
  • 3 onions
  • 3 cloves of garlic
  • A thumb-sized piece of fresh ginger
  • 700g chestnut mushrooms
  • A large knob of butter
  • Sea salt and freshly ground black pepper
  • Seeds from 10 cardamom pods, crushed
  • 1tsp ground cumin
  • 1tsp ground turmeric
  • A few pinches of ground cinnamon
  • A few pinches of chilli powder
  • 3 bay leaves
  • 200ml water
  • 350g ruby chard
  • 200g natural yoghurt
  • 150g crème fraîche
  • To serve
  • Toasted flaked almonds
  • Pomegranate seeds
  • Basmati rice

1. Peel the onions, garlic and ginger. Slice the onions and mushrooms, grate the ginger and crush the garlic with some salt. Melt the butter in a large pan and add the onions, garlic and ginger with some salt and pepper.

2. When the onions have softened a bit, add the cardamom, cumin, turmeric, cinnamon, chilli powder and bay leaves.

3. Now add the sliced mushrooms to the pan and cook for a couple of minutes, stirring regularly. Pour in the water, stir, and simmer for 15 minutes, then check the seasoning.

4. Meanwhile, remove the stalks from the chard and add the leaves in batches to the pot until it is all wilted. Turn the heat to low and gently stir in the yoghurt and crème fraîche.

5. Serve with rice and top with the almonds and pomegranate seeds.

6. Don’t throw away the stalks. You can use them to make stock (they’ll keep in the freezer), but they are also really nice chopped roughly, sautéed with butter and served as a side dish with a main course.