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black garlic Spiced Potato VEGAN Chard

Not quite a korma and not quite a daAl. 


Super simple and incredibly delicious!

serves - 3                    difficulty - easy             prep time - 45 mins

Black Garlic Illustration 2-01.png




  • 750g Potato

  • 1 White onion

  • 6 Large chard leaves

  • 60g lentils

  • 1 x 400g Tin of chopped tomatoes

  • 4-6 Original black garlic cloves 

  • 50g Hazelnuts

  • 250ml water

  • A pinch of smoked salt

  • 200ml Coconut milk


  • 2 tsp Coriander seeds

  • 2 tsp Cumin seeds

  • 1 tsp Chilli powder

  • 3 Cardamom pods

  • 0.5 tsp Clove




Dice the onion and chop the potatoes into 2cm pieces. Add them to a large frying pan and Cook at a high temperature with a drizzle of cooking oil and a pinch of smoked salt.


grind the spices in a pestle and mortar Cook at a high temperature in the pan with the potato and onion.


toss the contents of the frying pan, After 15 minutes, add a handful (60g) of lentils and the diced black garlic cloves. fry for another minute before adding the chopped tomatoes and 250ml of water. Turn the heat down to medium and leave to simmer for 30 minutes.

Chop up the chard and blend the hazelnuts, then add them both to the curry pan once the lentils have softened. Add the coconut milk. then turn the heat right down and let the curry rest for 3-4 minutes. This will give the hazelnuts time to fluff up and add a creaminess to the curry whilst the chard cooks.


season and add 1 tsp of sugar if you wish. serve with basmati rice.


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