This Vegan Chard Curry is a celebration of chard, which not only looks beautiful but also convinces with a unique earthy, nutty flavour that will leave you feeling healthier than ever…
Once upon a time, there was a girl who loved vegetables that tasted like fertile soil, in the best way possible. She adored the smell of digging in her garden, planting seeds, getting her hands dirty, and experiencing the rich aromas of the soil and its bounty. When winter arrived and her garden lay dormant, she felt sad and missed the earthy scents and sensations of gardening. One day, in the depths of winter, she heard a knock on her door. Her neighbour, whom she had fancied for quite some time, stood on the porch with a pot of wonderfully aromatic food. Knowing the girl missed her garden, the neighbor had prepared her special chard curry to remind her of the earthiness, smell, and taste of garden work. They shared this meal together, and as the curry and chard melted in their mouths, their hearts melted together as well. They kissed, united by the flavours and memories of a garden in bloom.
My Creative Twist on Curry
Curry may have its roots in South Asian cooking but this version is really my own little experiment. I first came up with it when I felt like trying something new with the chard I had at home. Instead of sticking to the usual ways of cooking it, I thought why not bring in those cozy curry spices? Using local, seasonal greens like chard gives the dish a fresh spin, while still keeping that comforting curry vibe. It’s a fun way to mix tradition with creativity, and I honestly love how well it turned out.
Main Ingredients for Vegan Chard Curry
- Chard
- Onions
- Canned Tomatoes
- Oyster Mushrooms
- Plant Milk
- Garlic
- Curry Madras
- Herbs, for garnishing (I used parsley)
- Tomato Puree
- Veggie Stock
- White Wine
- Rice or Naan to serve it with
I’ve never had chard, is it similar to spinach?
While chard looks similar to spinach or kale and cooks the same way, it has a distinct, earthy flavor.
The flavor is stronger than other leafy greens and tastes like the soil it grew in, in a good way. If you’ve never had chard before, you might need to get used to it. Prepared correctly however, it can perfectly complement dishes like curry, adding unique flavors. It also feels super healthy to eat and is a great addition to your diet.
I need some protein!
You can add various protein sources to this curry, such as lentils, tofu, or chickpeas. Red or yellow lentils are best as they fall apart easily and therefore contribute to the curry’s creaminess. Chickpeas can be added after the spices and cooked along in the sauce. If you don’t plan to add a protein source to the curry, you can cook some quinoa instead of rice to get additional protein.
Is this Vegan Chard Curry meal-prep friendly?
Chard curry is perfect for meal prep and can be stored in the fridge in sealed containers for a few days. Prepare fresh rice, quinoa, or bread like home-made garlic naan to eat it with, and you have your meals for the week sorted. Meanwhile, the curry might even improve over time as it thickens in the fridge and the flavors combine more intensely.
Earthy Vegan Chard Curry – Flavourful and Easy to Make
Ingredients
- 1 Chard
- 4-5 Oyster Mushrooms or Button Mushrooms (thinly sliced)
- 1 medium Onion (cubed)
- 3 cloves Garlic (chopped)
- 1 can/ 1 3/4 cups Chopped Tomatoes
- 1 tbsp Flour
- 2 tsp Curry madras
- 1 tsp Paprika
- Salt & Pepper
- 1 tbsp Tomato Puree
- 1 tbsp Veggie Stock Powder/ Bouillon Cube
- 100ml/ ½ cup White Wine
- 1 cup Unsweetened Plant Milk
Instructions
- Slice the oyster/button mushrooms but make sure they are not too thin, so they don't disappear in the final dish. Cut the chard, separating the leafy parts from the tougher stems to cook the stems a bit earlier than the leaves.
- Also, cut the onion, chop the garlic and chop any fresh herbs like parsley if you are using them.
- Cover the mushroom slices with a tablespoon of flour and season with salt and pepper. Stir thoroughly to ensure they are evenly coated on all sides.
- In the next step, roast the mushrooms on medium to high heat in some oil in a pan. Cook for about 6-7 minutes until they develop crispy bits. Then, remove them from the pan and set them aside.
- In the same pan, toss in the thicker white chard stems and cook them for 3-4 minutes until they soften and slightly brown.
- Add the onions, garlic and spices and keep stirring. The spices might dry the vegetables a bit, so ensure nothing burns by keeping a close eye on them. Deglaze everything with white wine.
- Next, add the cup of unsweetened plain milk, tomato puree and the chopped tomatoes. Stir them in and turn up the heat slightly until the mixture starts to bubble. Also add the veggie stock powder to let it simmer away together.
- Lastly, add the green parts of the chard, the oyster mushrooms and the chopped herbs. Cook for another 5 minutes until the chard softens. Remove from the stove and let it rest for a few minutes. Serve with rice or quinoa and drizzle with lemon if desired. Enjoy!
Customisation options: Greens That Work Well in Curry
If you can’t find chard, don’t worry, there are plenty of other greens that work beautifully in this curry. Spinach is probably the easiest swap and gives a softer, milder flavour, while still also sharing the earthy note. Kale is another great option, though it will need a little extra cooking time to become tender. And if you’re in the mood for something with a bit more bite, mustard greens can add a peppery twist that really wakes up the dish. Personally, I love switching it up depending on what’s in season or what I already have in my fridge. That way, the curry never feels exactly the same but it’s always satisfying.
Storage Tips: Keeping Your Curry Fresh
Curries are one of those dishes that actually get better after a night in the fridge. The flavours have more time to blend, so leftovers taste even richer the next day. You can easily store your vegan chard curry in an airtight container for about 2 to 3 days. When reheating, I recommend doing it gently on the stove with a splash of water or plant milk to loosen it up, since it can thicken as it sits. Personally, I almost look forward to the leftovers more than the fresh batch, because they really do have that deeper flavour.
Did you make this Vegan Chard Curry?
Please let me know how it turned out for you, I’m super curious! You can leave a comment below and tag @lordsoftheplants on Instagram and hashtag it #lordsoftheplants for me to see 🙂
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