Ruby Chard Korma Recipe

Serves

4-6

Ingredients

3 onions
3 cloves garlic
thumb-sized piece of fresh ginger
700g chestnut mushrooms
large knob of butter
sea salt and freshly ground black pepper
seeds from 10 cardamom pods, crushed
1tsp ground cumin
1tsp ground turmeric
few pinches of ground cinnamon
few pinches of chilli powder
3 bay leaves
200ml water
350g ruby chard
200g natural yoghurt
150g creme fraiche

To serve

toasted flaked almonds
pomegranate seeds
basmati rice

Method

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.

5. Turn the heat to low and gently stir in the yoghurt and creme fraiche.

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

Recipe courtesy of the Currabinny Cookbook published by Penguin Ireland.

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