This dish is so quick and easy that I never thought to put in on the website. Here it is by popular request (frozen peas always win hearts). It is a recipe by Meera Sodha that, as it has been published in The Guardian several times, I would guess is a staple in her household too. I am giving the basic recipe but there is every opportunity for variation.  Cubes of potatoes can be used in place of new ones and kale or spinach in place of the chard.  It is a perfect dish for a Friday evening; quick, one pot and good for using up what is left in the fridge. 

1 tsp cumin seeds

2.5cm piece ginger, peeled and

roughly chopped 2 green chillies,

roughly chopped 3 garlic cloves,

peeled 30g unsweetened desiccated coconut

400ml tin coconut milk

3 tbsp rapeseed oil

1 large onion, peeled and thinly sliced

600g new potatoes, scrubbed, and cut in half lengthways

1½ tsp garam masala

1 tsp turmeric

1 tsp salt

200g chard, stems cut into 4cm pieces, leaves shredded

250g frozen peas

Put the cumin, ginger, chillies, garlic and desiccated coconut in a blender with enough of the coconut milk to be able to blend it into a smooth paste. Add the rest of the coconut milk and blend very briefly.
In a large frying pan with a lid, heat the oil and then fry the onion for five minutes until translucent. Add the potatoes and continue cooking for about 10 minutes, until they are lightly golden brown and the onions are soft, dark and sticky.

Stir in the garam masala, turmeric and salt. Add the coconut sauce and let it bubble. Add the chard stalks, cover and leave to cook for five minutes. Finally add the leaves and peas. Turn down the heat, cover again and let simmer for five minutes more, until the chard stalks and leaves are cooked and the peas cooked through.

Serve with basmati rice or chapatis.