Chard, chickpea and mushroom curry

Ingredients

2 tbsp sunflower (or rapeseed) oil

2 onions, peeled and chopped

4 garlic cloves, peeled and chopped

1 tsp grated fresh ginger

2 tsp ground coriander

2 tsp ground cumin

1 big pinch chilli flakes

300g chard, leaves separated from stalks

1 tin chickpeas, drained

1 tin plum tomatoes

300g mushrooms, thickly sliced

1 tsp garam masala

Fresh coriander leaves, to serve

Sea salt and freshly ground black pepper

Directions

I didn't change anything from the original instructions, so head over to https://www.theguardian.com/lifeandstyle/2012/aug/24/chard-recipes-hugh-fearnley-whittingstall for the how to.

This recipe tastes even better made with vegetables from Community Harvest Whetstone :)