It was twenty minutes before the roast chicken was supposed to emerge from the oven. But I wanted to have a vegetable dish of some sort ready at the same time. A quick look in the fridge spots a bunch of young swiss chard leaves, there were small potatoes in the larder and I knew we had some canned coconut milk in the pantry. So here goes, loosely based on a much healthier recipe of Hugh Fearnley-Whittingstall, I added some canola oil to an enameled cast iron pot and sautéed a medium sliced white onion, sliced. Next, I smashed up one finger chili (siling mahaba) and one siling labuyo a thumb sized piece of ginger and some garlic with a mortar and pestle and added that to the onions until they were a light golden color and very aromatic.
Next, I added a tablespoon of curry powder and stirred for a few seconds. Add say 2 cups or so of washed and halved new potatoes, skins on. Add two cups of water, one can of coconut cream, and a tablespoon or two of tomato paste and let this come to a simmer and cover the pot and let this cook for some 8-10 minutes, until the potatoes are nearly cooked through (I used very small potatoes, so this took about 8 minutes). You may have to leave pot uncovered for last 3-4 minute of cooking to thicken the sauce. Season generously with salt and pepper. And I mean generously. Chop up the chard, add to the curry and let this cook 1-2 minutes until wilted. Add say 8-10 cilantro leaves to the curry.
Meanwhile, toast some cashew nuts and have a bit more coriander on hand for garnishing. Taste the curry and adjust seasonings as necessary. Place the curry in a serving bowl, and garnish with cilantro leaves and cashew nuts. Slam-dunk-less-than-20-minute dish! Delicious. Probably not the healthiest due to the coconut milk (the original recipe used yoghurt), but we ate a WHOLE LOT of CHARD as a result.