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- Peel the onions, garlic and ginger. Slice the onions and mushrooms, grate the ginger and crush the garlic with some salt. Melt the butter in a large pan and add the onions, garlic and ginger with some salt and pepper.
- When the onions have softened a bit, add the cardamom, cumin, turmeric, cinnamon, chilli powder and bay leaves. Now add the sliced mushrooms to the pan and cook for a couple of minutes, stirring regularly. Pour in the water, stir, and simmer for 15 minutes, then check the seasoning.
- Meanwhile, remove the stalks from the chard* and add the leaves in batches to the pot until it is all wilted. Turn the heat to low and gently stir in the yoghurt and crème fraîche.
- Serve with rice and top with the almonds and pomegranate seeds.
TOP TIP: Don’t throw away the stalks! You can use them to make stock (they’ll keep in the freezer), but they are also really nice chopped roughly, sautéed with butter and served as a side dish with a main course.
This recipe is taken from the Currabinny Cookbook. To buy the book click here.
Check our interview with James Kavanagh and William Murray, authors of the Currabinny Cookbook.