Ruby Chard Korma

My mother has always kept a small patch of land to the back of our house in Currabinny for the largely unsuccessful cultivation of various types of vegetables, fruit trees and berries. The salty Gail force winds which frequently howl in from Cork harbor, coupled with the relentless gnarled and twisted overgrowth of an encroaching forest provided this unfortunate patch of land with some serious challenges. However, amongst the bare and fruitless plum trees, the bitter unripened gooseberry bush and the small flattened carrot tops, one thing would always grow in abundance, the chard. Thus in my house it would seem appropriate to involve this highly nutritious leafy vegetable to pretty much every dish imaginable. It is commonly used in the same way as spinach, although it is actually more closely related to beetroot. Chard isn't something I have seen a lot of since moving away from home so it was with a nostalgic enthusiasm and an unshakable faith that you can put it in anything that I decided to add it generously to a korma I was cooking one day.



·      3 onions sliced

·      3 cloves of garlic crushed with Maldon

·      large knob of butter

·      thumb of ginger grated

·      10 cardamom pods, seeds crushed

·      1tsp ground cumin

·      1tsp ground turmeric

·      a few pinches of ground cinnamon

·      a few pinches of ground chilli powder to taste

·      3 bay leaves

·      700g of chestnut mushrooms sliced thinly

·      350g of ruby chard, stalks removed

·      200g natural yoghurt

·      150g crème fraîche

·      Basmati rice to serve

·      Crushed hazelnuts to serve



1. Melt butter in a large pan and add sliced onions, garlic and grated ginger, season with salt and pepper

2. When the onions have softened a little add the cardamom, cumin, turmeric, cinnamon, chilli and bay leaves.

3. Add the mushrooms to the pan and cook for a couple of minutes, stirring regularly.

4. Add 200 ml of water, stir and simmer for 15 minutes. Check for seasoning.

5. Add the chard in batches until it is all wilted.

6. Turn the heat to low and Gently stir in the yoghurt and crème fraiche.

7. Serve with rice and top with crushed hazelnuts. 

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Currabinny Korma