From spade to plate: Chard, Chickpea and mushroom Curry

The allotment is going into hibernation. Have cut back the asparagus, harvested the pumpkins and the  last of the sunflowers are in a vase in the kitchen.

Not so much left to eat from this allotment now we are about to enter November, just some yellow raspberries, corn salad, spinach beet and in a few months time the purple sprouting broccoli will surprise us.

The garlic I planted a couple of weeks ago is coming up, so are the winter onions and the broadbeans.
Lots of lovely food to look forward to in the new year.










With today's from Spade to plate we make

Chard, chickpea and mushroom curry  
with rice and flat bread.

Chard, chickpea and mushroom curry (V)

 Serves four to six.

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 

Heat a tablespoon of oil in a large saucepan and sauté the onions for 10 minutes. Add the garlic, ginger and spices, and cook for a minute or two more – add a splash of water if it looks like it's going to catch and burn.

Remove the stalks from the chard and chop into bite-sized pieces. Add to the pan, cook for five minutes, then add the chickpeas. Crush the tinned tomatoes to a pulp with your hands and add these, too, as well as any juices from the tin. Bring to a gentle simmer and cook for 15 minutes, stirring from time to time.

Meanwhile, heat the remaining oil in a frying pan over medium-high heat and fry the mushrooms until all liquid has been driven off and they take on some colour.

Shred the chard leaves, add to the curry pot along with the mushrooms, and cook for a few minutes, stirring often, until the leaves are tender and wilted. Stir in the garam masala, add salt and pepper to taste and serve scattered with coriander, with rice and/or flatbreads

Ingredients for the flatbread

• 2 cups / 300g plain flour (all purpose flour) (level cups, unsifted, not packed), + keep 1/4 cup extra for dusting & adjusting dough
• 1/2 tsp salt
• 3 1/2 tbsp / 50g butter (1.75 oz)
• 3/4 cup / 185 ml milk
• 1/2 tbsp oil (for cooking)

Instructions

1. Combine butter and milk and heat until butter is just melted - on stove or in microwave.
2. Combine 2 cups flour, salt, butter and milk.
3. Sprinkle work surface with flour then knead for a few minutes until it is smooth - it doesn't need much kneading. Add extra flour if the dough is too sticky.
4. Wrap with cling wrap and rest at room temperature for 30 minutes or so.
5. Dust bench top with flour, cut dough into 4 pieces, roll into balls, then roll out into about 1/8" / 0.3cm thick rounds.
6. Heat 1/2 tbsp olive oil in a non stick pan over medium heat - or lower if you have a heavy based skillet. (Note 1)
7. Place one flatbread in the pan, cook for around 1- 1 1/2 minutes - it should bubble up (see photo in post)- then flip and cook the other side, pressing down if it puffs up. There should be a smallish golden brown spots on both sides.
8. Stack the cooked bread and keep wrapped with a tea towel - the moisture helps soften the surface, making them even more pliable.
9. Continue to cook with remaining pieces.
10. Optional: Brush or spray bread with olive oil or melted butter, for a more luxurious finish. Or even with melted butter mixed with minced garlic for a garlic butter version!