PREP TIME: 10mins COOKING TIME: 25mins

Rainbow Chard gently cooked in a coconut broth spiked with warm spices, onions and tomatoes, pure bliss.

A Monday night quick cooking dish for a warm evening in Cape Town. The dish can be ready in just over 30 minutes.

We loved our trip to Zanzibar a couple of years ago. I had the absolute pleasure of a one to one cooking class with Luftia a local cooking teacher in her home. It is such a humble experience to cook with someone in their home.

Here is one of the dishes we made on the day, Luftia used fresh coconut milk for the recipe.

I blend my own mild curry spice to make sure I get all the flavour but without the heat.

Getting Ahead: The dish can be made a few days ahead.

Seasonal Swaps: You can use any leaf, spinach, kale and normal chard leaves will all be delicious.

 

 

SERVING SUGGESTION

I served the curry with quinoa, sprinkling of coriander and my homemade chilli oil.

INGREDIENTS
  • 4 tablespoons olive oil
  • 1 bunch rainbow chard, finely chop the stems and leaves shredded
  • 1 onion, peeled and finely chopped
  • 6 tomatoes, roughly chopped
  • 2 teaspoons fine salt
  • 3 garlic cloves, minced
  • 3 tablespoons fresh ginger, grated
  • 1 teaspoon garam masala
  • 1 teaspoon mild curry spice
  • 1/2 teaspoon turmeric
  • 1 x 400g tin coconut milk
METHOD
  1. Heat the oil on a medium heat in a large saucepan with a lid.
  2. Add the onion and the chard stalks, cook, covered for 10 minutes until the onion starts to soften.
  3. Add the ginger and garlic and cook for 3 minutes, add the garam masala, mild curry spice and turmeric, cook for 3 minutes.
  4. Add the tomatoes and the salt and cook covered for 10 minutes until the tomatoes are broken down, scraping the bottom of the saucepan to get the last bit of flavour into the sauce.
  5. Once the tomatoes are soft, add the coconut milk and bring to a gentle simmer. Add the chard leaves on top of the coconut milk and close the lid. Let the broth gently simmer and the steam will soften the leaves. Cook for  5 minutes, lift the lid and stir the chard through the broth.
  6. To serve, add a good amount of leaves and broth to a bowl filled with rice or quinoa, sprinkle with coriander and enjoy!

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PREP TIME: 10mins COOKING TIME: 25mins

Rainbow Chard gently cooked in a coconut broth spiked with warm spices, onions and tomatoes, pure bliss.

A Monday night quick cooking dish for a warm evening in Cape Town. The dish can be ready in just over 30 minutes.

We loved our trip to Zanzibar a couple of years ago. I had the absolute pleasure of a one to one cooking class with Luftia a local cooking teacher in her home. It is such a humble experience to cook with someone in their home.

Here is one of the dishes we made on the day, Luftia used fresh coconut milk for the recipe.

I blend my own mild curry spice to make sure I get all the flavour but without the heat.

Getting Ahead: The dish can be made a few days ahead.

Seasonal Swaps: You can use any leaf, spinach, kale and normal chard leaves will all be delicious.

 

 

SERVING SUGGESTION

I served the curry with quinoa, sprinkling of coriander and my homemade chilli oil.

INGREDIENTS

  • 4 tablespoons olive oil
  • 1 bunch rainbow chard, finely chop the stems and leaves shredded
  • 1 onion, peeled and finely chopped
  • 6 tomatoes, roughly chopped
  • 2 teaspoons fine salt
  • 3 garlic cloves, minced
  • 3 tablespoons fresh ginger, grated
  • 1 teaspoon garam masala
  • 1 teaspoon mild curry spice
  • 1/2 teaspoon turmeric
  • 1 x 400g tin coconut milk

METHOD

  1. Heat the oil on a medium heat in a large saucepan with a lid.
  2. Add the onion and the chard stalks, cook, covered for 10 minutes until the onion starts to soften.
  3. Add the ginger and garlic and cook for 3 minutes, add the garam masala, mild curry spice and turmeric, cook for 3 minutes.
  4. Add the tomatoes and the salt and cook covered for 10 minutes until the tomatoes are broken down, scraping the bottom of the saucepan to get the last bit of flavour into the sauce.
  5. Once the tomatoes are soft, add the coconut milk and bring to a gentle simmer. Add the chard leaves on top of the coconut milk and close the lid. Let the broth gently simmer and the steam will soften the leaves. Cook for  5 minutes, lift the lid and stir the chard through the broth.
  6. To serve, add a good amount of leaves and broth to a bowl filled with rice or quinoa, sprinkle with coriander and enjoy!

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