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Chard and Chickpea Curry

This chard and chickpea curry is a Thai-flavored curry, different than spiced curries from India. The sauce is creamy with coconut milk and spicy with Thai red curry paste. It’s a quickie meal that can be pulled together with pantry staples and a few fresh veggies. Tasty and time-friendly–this is curry in a hurry.

Chard and Chickpea Curry

If you have a can of garbanzo beans, a can of coconut milk, and a jar of Thai red curry paste in your pantry, you are almost ready to make this recipe. All that’s missing are the veggies.

garbanzo beans, coconut milk, and Thai curry paste for Chard and Chickpea Curry
Garlic scapes and tender chard graced our farm share box last week and thus found their way into this particular recipe. You are the chef in your kitchen—do substitute and experiment with whatever vegetables you fancy.

Garlic Scapes

If your chard is young with tender stems, chop the leaves and stems together. Otherwise, strip the edible and delicious stems from the leaves, then chop and sauté them along with the garlic scapes.

Chard wilting on prepared curry in the skillet for Chard and Chickpea Curry

To absorb the sauce, a bed of steamed brown rice is my first choice. However, brown rice takes about 50 minutes to cook.  If you truly want your curry in a hurry, boil up some rice noodles–they cook in four minutes. Stir the cooked rice noodles into the vegetables in sauce.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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5 comments

  • WHERE did you get garlic scales? I never see them here! Reply · 25 June, 2013

    • They come about the same time as green garlic. Possibly in the winter in AZ. Do home gardeners plant garlic in Phoenix? Mountain towns are just now getting scapes as the farmers cut them off to stimulate growth of the bulbs of garlic. Reply · 25 June, 2013

  • Julie

    will this freeze ok? Thanks Reply · 10 April, 2020

    • Julie,
      Thank you for the note. Yes, this will freeze OK. Are you freezing it for prep or as leftovers? Reply · 10 April, 2020

  • Julie

    Thanks Letty. Will be freezing leftovers 🙂 Reply · 14 April, 2020

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