CHANNA MASALA WITH CHARD AND SPICY MANGO CHUTNEY

Preparation 20 minutes Cooking 45 minutes Serves 4 A quick and easy vegetarian curry that only gets better if you make it a day ahead of time, though you will sacrifice a little of the chard’s vibrant green colour. The recipe is easily doubled if you need to feed a crowd, and freezes well.

FOR THE CHUTNEY 1 tbsp groundnut oil 2 shallots, finely chopped 1 red chilli, deseeded and finely chopped 2cm piece fresh ginger, peeled and finely grated 2 tsp nigella seeds 1 large mango, peeled, destoned and cut into small cubes squeeze of lemon juice 1 tsp caster sugar (optional) FOR THE CHANNA MASALA 2 tbsp groundnut oil 2 onions, finely sliced 2 garlic cloves, crushed 4cm piece fresh ginger, peeled and finely grated 1½ tsp cumin seeds 1 tsp each ground coriander and chilli powder 3 green cardamom pods, lightly crushed 2 x 400g tins peeled plum tomatoes 1 tsp caster sugar 2 tsp garam masala 2 x 400g tins chickpeas, rinsed and drained 250g bunch Swiss chard, rinsed and roughly chopped (both stalks and leaves) small handful of coriander leaves

To make the chutney, heat the groundnut oil in a frying pan and add the shallots, chilli and ginger. Cook for 8 minutes until soft. Stir in the nigella seeds, mango and a splash of water. Turn up the heat slightly and cook for 5 minutes until the mango begins to break down. Add the lemon juice, taste, then add sugar if needed. Cover and set aside for at least 30 minutes to allow the flavour to develop. It will keep for up to five days in the fridge. To make the channa masala, put the oil in a casserole dish and set over a low to medium heat. Add the onions with a pinch of salt and cook, stirring often, for at least 15 minutes until they are soft, golden and sweet. Stir in the garlic, ginger, cumin, coriander, chilli powder and cardamom pods, and toast for a minute. Add a splash of water and cook until it has evaporated. Follow with the tomatoes, breaking them down in the pan. Add another pinch of salt and the sugar, and bring to the boil. Simmer for 5 minutes, then reduce the heat and add the garam masala and chickpeas. Simmer for another 5 minutes, adding a splash of water if the mixture looks dry. Stir in the chard with 4 tbsp water and cook for a further 5 minutes. Taste and adjust the seasoning. Stir in the coriander. Serve with lemon wedges, steamed basmati rice and the mango chutney.