Svis Kard Methi Mutter
Finally! I’ve been waiting literally almost a year to get a good curry recipe up on the blog. And the embarrassing thing is, it hasn’t been lack of a good recipe holding me back, au contraire, I make a mouthwatering curry AT LEAST once a month. No, it hasn’t been for want of a recipe. It’s been the damn picture!
For nearly a year (Ok, slight exaggeration – but you get the idea) I have been trying to get a picture of our family’s curry that doesn’t look like a bowl of brown sludge, or red, or green or yellow sludge, as the case may be. Curry may be delicious, amazing, fantastic, but it is NOT photogenic! I would put it in my cutest bowl, garnish it with the most delicate little sprouts – but it still looked like poo. So finally I gave up. Curry is what it is. Delicious, healthy, more often than not vegan, and unapologetic ally NOT instafriendly!
Now that I have come to terms with the fact that my curry does not have to look gorgeous, as long as it tastes gorgeous, I am finally free to stat posting these recipes! Of course there’s also the hurdle that I SUCK at writing recipes down – but I’m working on it, I promise!
First off, the ‘traditional’ version of this dish has fenugreek in it. I have no idea where to get that in Minnesota, so I did a little google research and found a comparable dark leafy green in Swiss chard. Than I popped Swiss Chard into Google Translate to Hindi – and I got Svis Kard. Ta-da, creative naming 101.
This recipe is composed of three parts, as are most of my curries. First you have the roasted spice blend. Yes, you COULD use curry powder, but I promise you that your curry will be on a whole different level if you take the time to actually grind your spices fresh. There’s the spice, the aromatic, the subtle sweetness, and the deep smoky flavor from the quick flash of heat. This spice blend is on point, please please please give it a try, I promise you will be glad you did!
The second element of this curry is the ‘base’ or the thick, creamy goodness which not only adds the silken cream from the cashews, but also another layer of flavor from the broiled veggies and peppers. I always leave the seeds in my peppers, and if it’s just for Alex and I, I’ll even add another one or two. We like it spicy! If you’re not so fond of burning your esophagus, feel free to seed the jalapenos, removing the seeds will drastically cut back on the spice level.
Skinning and pureeing your own tomatoes actually does make a difference in this recipe, where that depth of flavor is so important. Canned tomatoes sometimes have a very slight ‘tin-y’ flavor. In lots of recipes it is muted by the other flavors, however in this one I’ve found I like it better to use fresh, the blend into the overall dish so much better that way. Of course if you have GARDEN fresh tomatoes, those would put it even a notch beyond! 🙂
I’m hoping to release more of my curries in the future. I love making them so much, and I also love how easy it is to eat veg with Indian and Thai food in general! Lots of curries are already naturally vegan, and if they’re not, it’s a simple enough process to convert them! I hope you and yours enjoy this rehash of a classic dish
- 1 large bunch about 4 cups Red Swiss Chard, roughly chopped
- 1 cup White Onion minced
- 2 cups Green Peas frozen
- 4 large tomatoes
- 1 Cup Almond Milk
- 1 Cup Coconut Yoghurt
- ½ tsp Cumin ground
- 2 – 2 ½ tsp Salt
- ½ medium onion
- 2 jalepenos
- 1 green bell
- 4 cloves garlic
- ¼ cashews soaked
- 1 Tbsp Poppy Seeds
- 1 1/2 “ cinnamon stick
- 6-7 cloves
- 3 Cardamom pods
- 8 black peppercorns
- 2 tsp Cumin Seeds
Heat oven to 450. Spray a sheet pan with cooking spray. Quarter the onion half, half the jalepenos (remove the seeds to make it less spicy), and quarter the green pepper (remove the seeds). Plase all veggies on the sheet tray with the garlic cloves and roast until dark brown in places, about 20 minutes.
Add all ingredients to a high speed blender and process on high until smooth and creamy.
Toss all spices in an ungreased, non stick pan. Toss over a high heat until spices become deeply fragrant, 30 seconds to a minute. Place spices in a coffee grinder, or a high quality mortar and pestle and grind to a smooth, powdery consistency.
Wash the Swiss chard and roughly chop. Place it in a colander and sprinkle with ½ tsp of salt. Let it sit for about 10mn. Squeeze and knead the leaves to help wilt them, and let sit for another ten minutes before rinsing and setting aside.
Meanwhile, heat a 2 quart pan of water to a boil. Add the tomatoes one at a time and submerge for about 30 second each. Remove from water and allow to cool.
After tomatoes are cool, slip the skins off and throw in a blende. Process until broken down, with small chunks.
Heat 2 tbsp of oil in a 5 quart dutch oven and sprinkle with ground cumin. Cook cumin until it starts to bloom, or become fragrant, about 30 seconds. Add onions and stir to combine. Saute until they become translucent and lightly browned in spots.
Add the prepared base and sauté on a medium flame for 1 to 2 minutes, while stirring occasionally.
Add the tomato pulp and masala powder, mix well and cook over medium flame for 1 to 2 minutes.
Add the green peas, wilted (and rinsed) swiss chard, almond milk, salt, yogurt and about 1/2 cup of water and cook over medium for 10 - 15mn.
Serve hot with white rice or naan.