L'atelier des Chefs logo L'atelier des Chefs logo
Search :

Wilted red chard with toasted peanuts, coriander seeds and red chili

4.5510

A light and flavoursome dish of wilted red chard leaves with toasted peanuts, tomatoes, crushed coriander seeds and red chili. A delicious addition to any Indian meal.

Recipe rating : ( 4.5 / 10 vote(s) )
Votez pour cette recette :
  •  30mins

  •  0mn

  •  0mn

Ingredients (Serves 6 )
  • Red chard(s) : 1200 g
  • Coriander seeds : 8 g
  • Dried red chilli(s) : 1 g
  • Frying oil : 0.4 cl
  • Garlic clove(s) : 2 whole
  • Onion(s) : 2 whole
  • Tomato(es) : 5 whole
  • Ground turmeric : 8 g
  • Peanut(s) : 45 g
  • Fine salt : 6 pinch(es)
Recipe method

Wash the red chard leaves then gently pat dry. Chop the tomatoes. Peel and finely slice the onion. Peel and finely chop the garlic. Toast and crush the peanuts.

Place the dried red chili and the coriander seeds in a heavy-based pan and cook over a medium heat for 2 minutes, shaking the pan constantly. Place the seeds in a pestle and mortar and crush to a fine powder.

Place the vegetable oil in a large wok and heat. Add the crushed coriander and chili mixture to the pan and cook for 1 minute. Add the chopped garlic, allow to turn a golden brown colour then add the tomatoes and the turmeric. Cook over a low heat for 1-2 minutes before adding the red chard leaves. Season with salt and wilt the leaves. Add the crushed peanuts and gently mix together. Remove from the heat and serve immediately.
Chef's tip

" Add an extra red chili to this dish to give it a little extra kick. This recipe also works well using spinach leaves instead of red chard. "

Ask a question about this recipe
Spotted a mistake in this recipe ?  Click here

You need more info ? Ask a question to the Chef about the recipe Wilted red chard with toasted peanuts, coriander seeds and red chili

A unique gift

Give the gift of cooking with a unique, hands-on cookery experience.

Buy a Gourmet Gift Card

This website uses cookies so that we can provide you with the best user experience OK, I accept