For the curry:
½ lb. baby chard (one bag), coarsely chopped
2-3 small carrots, thinly julienned
¾ can diced tomatoes or 3-4 medium fresh tomatoes
½ a medium red onion, diced
3-4 cloves garlic, minced
1 red or green chili pepper, minced (omit for less heat)
Juice of ½ lemon
⅓ cup water + more as needed to prevent sticking
½ tsp oil (optional)
1 tsp whole mustard seeds
1 tsp fennel seeds (optional, but adds a nice flavor profile)
1 T curry powder (not paste)
1 tsp garam masala
1 tsp paprika
½ tsp black pepper
½ tsp Turmeric
½ tsp onion powder
½ tsp garlic powder
½ tsp Harissa or Cumin (optional, but adds a nice kick)
Salt to taste
Cracked black pepper
1. Place the mustard seeds (and fennel seeds if using) into a large frying pan with oil (if using) on medium-high heat. Dry roast or toast the spices in oil, stirring occasionally until they are fragrant and the mustard seeds begin to pop.
2. Add the onion and a few tablespoons of water if not using oil to prevent sticking. Sauté until onions begin to soften and turn translucent.
3. Add garlic and chili pepper and continue to sauté until garlic begins to turn golden brown and the onions begin to caramelize, adding water as needed to prevent sticking.
4. Add the remaining spices except the salt and stir well, toasting for about 30 seconds or until fragrant.
5. Add the canned or fresh tomatoes, the carrots, the chard, and the water (add about an extra ¼ cup water if using fresh tomatoes). Stir well and reduce to medium heat, then cover. Allow to simmer for about 5 minutes until the chard begins to wilt and turns a vibrant green. Uncover and mix well, adding the lemon juice. Cover again and allow to simmer covered for about 10-15 minutes until carrots are soft, stirring occasionally. Uncover and let cook another few minutes uncovered until the curry is thickened to the desired consistency.
6. Add salt to taste, and adjust for desired spice level. This curry comes out pretty spicy already, but if you want an extra kick, some cayenne pepper or a little extra curry powder would go nicely!
7. Best served hot over rice, but is also delicious served over sweet potatoes, or as a tasty, flavor-packed side dish to your favorite meal! Garnish with cracked black pepper, fresh cilantro, green onions, and sorrel, or your favorite herbs.