New potato, chard and coconut curry

Good

% Daily Values based on a 2,000 calorie diet

Step 1

Put the cumin, garlic, ginger, chillies and desiccated coconut into a blender with just enough of the coconut milk to blitz everything to a smooth paste.

Step 2

Add the rest of the coconut milk and lightly pulse (over-mixing might split it) to a sauce-like consistency.

Step 3

In a wide frying pan for which you have a lid, heat the oil over a medium flame and fry the onion for 5 minutes, until translucent.

Step 4

Add the potatoes cut side down and fry for around 10 minutes, until they are lightly golden brown and the onions are soft, dark and sticky.

Step 5

Stir in the garam masala, turmeric and salt, then add the coconut sauce and bring up to a gentle bubble.

Step 6

Add the chard stems, cover and cook for 5 minutes.

Step 7

Add the leaves and the peas, cover again and simmer for a final 5 minutes, until the chard stems, peas and potatoes are tender and the leaves have wilted.

Step 8

Serve with basmati rice or chapattis and a fiery pickle on the side.