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

(10 votes)

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.

  • Preparation  30mins
  • Cooking time  0h
  • Rest time  0h

Ingredients for people

  • Red chard(s) : 1200 g
  • Coriander seeds : 8 g
  • Dried red chilli(s) : 1 g
  • Frying oil : 4 ml
  • 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)
    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.»

  • 1

    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.

  • 2

    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.

  • 3

    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.