February 8, 2015

Swiss Chard, Chickpea and Tomato Curry

I've made this particular curry several times now and I am so in love... not only with the flavors but it's simplicity. Using canned chickpeas makes this meal easy to the table on even the busiest of weeknights. I have made several variations on this recipe, too, so feel free to use what you have on hand. If you don't have chard, use spinach or kale. Don't like chickpeas? Lentils or even a meaty white bean works. I have added other vegetables to the mix as well. I have used diced zucchini, diced butternut squash or sweet potato. The beauty of a meal like this is being able to use what you have on hand and what appeals to your personal palate.

If you like super spicy dishes, add another tablespoon of chili paste... and if you want something mild, you could even leave it out altogether. My kids enjoy a bit of heat, so I did add a single tablespoon of chili paste... I then added a bit more to my own plate, since I like it hot. For those of you wanting meat... add some cooked cubed chicken at the end during the last simmer. Serve it over rice or with a side of pita or naan and you have a delicious, flavorful meal in a hurry. No one would ever guess you didn't slave away all day in the kitchen.

Swiss Chard, Chickpea and Tomato Curry

2 tablespoons olive oil
1 large onion, diced
2 cloves garlic, minced
3 tablespoons green curry paste ( I use Mae Ploy Thai Green Curry Paste)
1 tablespoons chili paste (I use Huey Fong Sambal Oelek Chili Paste)  
1 teaspoon fresh ginger, grated
1 bunch Swiss chard, cleaned and chopped (including thinner stalks)
1-14-ounce can coconut milk
1 cup water
1-14 ounce can diced tomatoes (do not drain)
2-14-ounce cans chickpeas, rinsed and drained
1 teaspoon salt (if needed, taste and add to your liking)
Basmati rice for serving 

1: In a Dutch oven over medium heat, sauté onion and garlic in olive oil until onion is lightly browned.

2: Add in green curry and chili pastes and ginger and sauté for 2 minutes.

3: Add in chopped Swiss chard and sauté for 5 minutes.

4: Add coconut milk, water and diced tomatoes, stir.

5: Lower heat to low. Add chickpeas, stir, cover and simmer for 15 minutes.

6: Serve over prepared basmati rice.

Make 4-6 servings.


  1. Looks amazing! I am a huge Swiss Chard fan. Just picked up the ingredients at the store today and will make tomorrow. Can't wait!

    1. I would love to know what you though of it... my family adore this.


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