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.
«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.»