Serves 4 – thanks to Meera Sodha (The Guardian) for this recipe

Ingredients for the coconut sauce:

• 1 tsp cumin seeds
• 5 cm piece root ginger, peeled and grated
• 2 green chillies roughly chopped
• 3 garlic cloves, peeled
• 30g unsweetened dessicated coconut
• 400 ml tin coconut milk

Other ingredients:

• 3 tbsps rapeseed oil
• 1 large onion, peeled, thinly sliced
• 600g new potatoes, cut into chunky bite-sized pieces
• 5 tsp garam masala
• .5 tsp turmeric
• 1 tsp salt
• 200g chard or spinach – stems cut into small pieces, leaves shredded
• 250g frozen peas or fresh peas if you have them!

1. Put the sauce ingredients into a blender or food processor and blitz into a smooth(ish) mix
2. In a large lidded frying pan, heat the oil over a medium heat, fry the onion for 5 mins until translucent. Put in the potatoes and fry for around 10 mins, until they are lightly golden brown and the onions are soft, dark and sticky.
3. Stir in the garam masala, turmeric and salt, then add the coconut sauce and bring up to a gentle bubble. *
4. Add the chard stalks (and fresh peas if using them) and cook for 5 mins.
5. Add the leaves and frozen peas, cover again and simmer for a final 5 mins, until the potatoes are tender and the leaves have wilted.
6. Serve with basmati rice or chapatis and a fiery pickle on the side.
7. *My top tip – you can add the “sauce” ingredients at this stage without actually making the sauce – it doesn’t seem to make much difference and saves on a bit of washing up!!
   
   Download the recipe here!: Download
   Recipe and photos courtesy of Mandy Rathbone