Swiss Chard Curry with Coconut Milk

Instructions:

1. Separate the Swiss chard leaves from the stalks. Finely dice the stalks and roughly chop the leaves into 2-inch ribbons.
2. Heat oil in a large pot over medium heat. Add the diced onion and diced chard stalks, sautéing for 5–7 minutes until translucent and softened.
3. Stir in the minced garlic and grated ginger, cooking for another 60 seconds until fragrant.
4. Stir in the ground cumin, coriander, turmeric, and red chili flakes, toasting the spices for 1 minute.
5. Add the cubed potatoes and chickpeas, stirring to coat them evenly in the spice mixture.
6. Pour in the crushed tomatoes and light coconut milk. Bring to a gentle simmer, then reduce heat to low, cover, and cook until potatoes are tender.
7. Stir in the chopped Swiss chard leaves and garam masala, cooking for an additional 3 minutes until the greens are wilted but still vibrant.
8. Remove from heat, stir in the fresh lime juice, and garnish with chopped cilantro before serving.