If you are looking for something quick and delicious look no further! This curry recipe is super easy, aromatic and nutritious! You cannot go wrong with this recipe. It is colourful, flavourful and you can make it easily in the evening after work!


  • 1x swiss chard (approx. 500g), cut stalks in 0.5cm dice, leaves in 1cm strips
  • 2x sweet potatoes (300g each), cut in 2cm cubes
  • 2x medium carrots (approx. 200g), cut in 0.5cm dice
  • 1x tin coconut milk (400g)
  • 1x tin chopped tomatoes (400g)
  • 1x tin chickpeas (drained) (400g)
  • 1x onion, roughly chopped
  • 2x garlic cloves, crushed
  • 4-5cm ginger, grated
  • 100ml of water
  • 1x teaspoon of garam masala
  • 1x teaspoon of medium curry powder
  • 1x teaspoon of ground turmeric
  • 1x teaspoon of fenugreek ┬áseeds
  • 1x teaspoon of cumin seeds
  • 1x teaspoon of yellow mustard seeds
  • 2x tablespoons of olive oil
  • Salt and pepper


In this recipe, the stalks of the swiss chard are used instead of celery in a classic meripoix (=mix of onions, carrots and celery). To prepare the swiss chard, cut the root end to release the leaves. Then separate the stalk from the leaf using a knife making a ‘V’ shape cut. Then cut the stalk lengthwise into 5-6 long sticks, which are then cut vertically into a small dice (approx. 0.5cm) (see image below). At the same time, cut the leaves in 1cm strips (see references for more details).

Heat 2x tablespoons of olive oil in a deep pot in a medium-high heat (7 out of 9). When hot, add the onion, carrots and the swiss stalk dice, season and fry for about 8min. Then add the garlic/ginger and all the spices and fry for a minute. Add the sweet potato, season and fry for a couple of minutes. Pour in the coconut milk, the chopped tomatoes and the water. Bring to boil, cover and let it cook for about 5-7 min. Finally, add the Swiss chard leaves and the chickpeas and cook covered for additional 5min. That’s it! You can serve with rice!

Option: You can break the cumin, fenugreek and mustard seeds with a pestle and mortar before frying, to release their aromas!

The sweet potatoes with these timings, are cooked through but still keep their form, so you can avoid a big sweet potato mash up!


There is nothing complicated about this recipe, super straight forward, using lovely ingredients. It is the ultimate midweek meal, extremely quick, nutritious and aromatic! Give it a go!


For advice on how to chop the swiss chard: Riverford Veg Hacks



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