This was a perfect dish to utilize some of this week’s Red Fire Farm goodies. We had a ton of tomato and chard, and we happened to have a backlog of eggs piling up, as well as a reasonable amount of carrot leftover from previous weeks. So, voila, a tasty and simple dish. You can use hard boiled eggs, or paneer, or any meat of your liking (lamb and chicken would be my picks). Very tasty, very easy.
Hard Boiled Egg, Chard and Tomato Curry: (Serves 4)
- 10 hard boiled eggs, chopped
- 1 lbs of chard, washed and chopped
- 5 big tomatoes, chopped
- 1 onion, chopped
- 4 cloves of garlic, minced
- 2 tbsp of cooking oil (I used some coconut oil that we still have around)
- 2 tsp turmeric
- 1 tsp cumin
- 1 tsp chili powder
- 2 tsp garam masala
- 1/2 tsp of coriander
- 1 tsp of bouillon
- Cook onion and garlic in oil until nearing done (translucent).
- Add spices and stir into the oil and onion and garlic.
- Cook for ~2 minutes.
- Add the tomatoes.
- Cover and cook for about 10-15 minutes (until the tomatoes cook down to almost a paste).
- Stir in the bouillon.
- Add chard to the pan, cover to let wilt for 3 minutes.
- Stir the chard into the tomato sauce.
- Add the chopped egg and stir.
- Cover and let simmer for a few minutes.
- Serve on top of cooked wheat berries. Salt as desired.
For dessert, we took a honeydew melon and made a chilled dessert. We pureed the melon in the food processor and then added honey, lime, and rosewater and let it chill. We garnished it with yogurt and tarragon. It was a delicious. Rosewater and honeydew is an amazing combination. Hats off to Theresa for that idea.