We’ve had a huge number of tomatoes from our Early Girl plant, and we’ve been trying to figure out what to do with them. Curry vegetables can always use tomatoes, so that was our first idea. We also had quite a bit of chard from our garden, and wanted to use it before the rabbits got to it. And we also had harvested a couple of cayenne peppers. Traditionally, potatoes are cooked with spinach, but I thought chard would be fun. The stems on chard are so crunchy, and rainbow chard is so pretty! So we cooked the potatoes with chard instead.
You need: 4-5 medium potatoes; 4-5 medium tomatoes; 1 big bunch chard (10-15 leaves); 1 medium red onion; 1-2 hot peppers such as cayenne, or other green chilies to taste; 1/2 tsp garam masala; 1 tsp jeera (cumin seeds); 2 tbsp oil; salt to taste. Oh, and a rather large pot to cook it in.
1. Cut the potatoes, onions, and tomatoes (separately) into 1/2″ pieces.
2.Slice open the peppers and discard the seeds.
3. Heat the oil. Add the cumin and chili peppers.
4. Add the onions and stir.
5. After about 1-2 minutes, add the potatoes. Stir and cover.
6. Stir occasionally. If it sticks to the bottom, add 1/4 cup water.
7. Wash the chard. Cut the stems into 1/2″ pieces and the leaves into long ribbons. Keep them separate and set aside.
8. Add the tomatoes, salt, garam masala, and chard stems to the potatoes. Stir well and cover.
9. When the potatoes are almost done (softened but not mushy), and the tomatoes are mushy, add the chard leaves. Like so: add a handful, stir in, let them wilt, add another handful, and so on until you’ve used them all up.
10. Cover and cook until the potatoes are done.
Eat hot over rice, bread, or with roti or naan.