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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (113g) Recipe makes 4 servings The following items or measurements are not included below: 1 bunch red swiss chard vindaloo curry paste 2 inches ginger |
||
| Calories 265 | ||
| Calories from Fat 245 | (92%) | |
| Amount Per Serving | %DV | |
| Total Fat 27.3g | 41% | |
| Saturated Fat 3.5g | 17% | |
| Monounsaturated Fat 7.5g | ||
| Polyunsaturated Fat 14.9g | ||
| Trans Fat 0.1g | ||
| Cholesterol 0mg | 0% | |
| Sodium 2mg | 0% | |
| Potassium 85mg | 2% | |
| Total Carbohydrate 6.1g | 2% | |
| Dietary Fiber 0.8g | 3% | |
| Sugars 2.4g | ||
| Protein 0.6g | 1% | |
Ingredients
- 1 bunch red swiss chard, cleaned, stems removed
- 8 tablespoons vegetable oil or ghee
- 2 medium onions, minced
- 2 tablespoons vindaloo curry paste
- 1/2 cup water
- 2 garlic cloves, minced
- 2 inches ginger, minced
Directions
1
Finely chop (or process) chard leaves.2
Set aside.3
Heat oil or ghee in heavy bottomed saute pan at med-high.4
When oil is hot, add onion (be careful, as the oil may splatter) and sauté until transparent.5
Add chopped chard and let wilt.6
Add vindaloo and reduce heat.7
Simmer covered, stirring occasionally, for 10-20 minutes or until desired consistency is reached.8
If you find the mixture is getting dry, add water.9
After simmering, raise heat and add garlic and ginger.10
Stir and heat for 5 minutes.11
Serve with Naan bread and/or basamati rice.12
(NOTE: If you want to add paneer or potatoes, etc, fold them into the mixture along with garlic and ginger).
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Browse similar recipes by category
- Course > Main Dish > Curries
- Course > Side Dishes
- Main Ingredient > Vegetables > Greens > Chard
- Cuisine > Asian > Southern > Indian
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Inexpensive
- Occasion > Taste/Mood > Spicy
- Dietary > Vegetarian > Vegan
Featured Reviews for This Recipe
From: Cathy-O
On Apr 24, 2007
Thanks Stazz! I have always made a mess of red bhaji (the way we refer to swiss chard in India). It always looked unappetizing and didn't taste good either. But today it turned out delicious thanks your delicious recipe. Thanks very much for sharing.
From: Allisonsdinner
On Apr 13, 2007
This really turned out great! I often have chard and am always on the lookout of new recipes for it — this one will definitely be a keeper. Thanks!
From: Sakeenah
On May 23, 2006
we really like red chard and indian food this was great thank you so much I used pataks mild curry paste and it came out just fine
From: Sackville
On Jul 14, 2004
I was pleasantly surprised by this recipe. I thought it might be a bit dry but it worked out rather well. The recipe doesn't say how big a bunch of chard to use, but I used about 200g and half of all the other quantities to make enough for about 2 people. I only needed to simmer for 10 minutes before adding the garlic and ginger. I served it with samosas and basmati rice. Thank you!
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