Give this vegan curry a lift with some tamarind, chickpeas and chard – it packs in real depth of flavour. Serve with brown rice
Prep:10 mins
Serves 4
1 tbsp sunflower oil1 large bunch of chard (about 400g), stalks finely chopped and leaves torn3 spring onions, finely sliced2 garlic cloves, crushed½ tsp ground cumin1 tsp chilli powder, hot or mild2 tsp medium curry powder300ml vegetable stock, made with 1 stock cube400g can chickpeas, drained and rinsed2 tbsp tamarind paste250ml light coconut milkcooked brown rice, to serve
STEP 1Heat the oil in a large pan over a medium heat and fry the chard stalks and spring onions for 3 mins until softened. Stir in the garlic and spices and cook for 2-3 mins until fragrant.STEP 2Pour in the stock, chickpeas, tamarind and coconut milk. Cover. Simmer for 15 mins, then stir in the chard leaves. Cook until just wilted, then season to taste. Serve with brown rice.
