35 minutes, Serves 4

 

Slice 1 onion and a good chunk of ginger and brown in a pan with a tablespoon of ghee for at least 5 minutes then add your spices and 3 cloves of chopped garlic and leave for a minute or two more.  You can add a ready made spice blend like garam masala or create your own.  Chop 4 large potatoes into cubes, leaving their skins on (loads of nutrients in the skins).  Add to the pan with a teaspoon sprinkle of vegetable bouillon and enough cold water to cover by a couple of inches.  Let them boil away for 10-15 minutes,, until tender but not falling apart.  Stir in a tablespoon of tahini, 3 tablespoons of yoghurt, a tablespoon of nigella/onion seeds, a chopped fresh red chilli, salt and pepper to taste.  Chop up your beautiful chard stalks and their greens and stir them through the curry with the heat off.  That’s all the cooking they need.  Spoon into bowls, squeeze over some lemon juice and scatter a little chopped coriander.