Davina McCall’s chickpea and chard curry recipe

Quick and delicious, this one ticks all the boxes for my family. Sometimes I love a recipe that contains mostly store cupboard ingredients with just a few extras to pick up from the shops. Nice served with some brown rice or just a lovely crunchy salad.

Debby Lewis-Harrison

SERVES 4

Prep 10 minutes
Cooking about 20 minutes
VEGAN
354 calories per serving

1 red onion, thickly sliced
1 large bunch of Swiss chard (see tip), stems and leaves separated, shredded
1 red pepper, cut into strips
2 garlic cloves, peeled and finely chopped
1 tbsp mild curry powder
400ml can of coconut milk
200g canned tomatoes, puréed
2 x 400g cans of chickpeas, drained
small bunch of coriander leaves, finely chopped (optional), to serve

1. Heat a tablespoon of vegetable, coconut or olive oil in a large saucepan. Add the onion, chard stems
and red pepper and cook over a medium heat until they start to soften.
2. Add the garlic and curry powder and cook for a further 2-3 minutes. Pour in the coconut milk, tomatoes, chickpeas, chard leaves and 200ml of water. Season with salt and pepper, then simmer until the greens have wilted down and the vegetables are tender. Stir in the coriander leaves, if using, just before serving.
DAVINA’S TIP
Bunches vary in the shops. Around 200g of chard should do it but feel free to use more or less of this leafy green according to your taste.


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