1 bunch Veggie Box chard ½ share Veggie Box basil, chopped 6 Veggie Box garlic scapes, minced 2 tbsp oil 1 small yellow onion, diced 1 inch fresh ginger, peeled and minced (sub 2 tsp ground ginger) ¼ cup tomato paste 3 Thai chilis, finely chopped (optional) 1 (13.5oz) can coconut milk 1½ lbs Yukon gold potatoes, peeled and cut into 1-inch cubes 1 (15.5oz) can chickpeas 2 tbsps curry powder 1 tsp garam masala 1 tsp cumin ½ tsp coriander 1 tsp each salt and pepper, plus more to taste

Fold chard leaves in half lengthwise and slice away
the stalk. Tear leaves into bite sized pieces, and
chop stalks like celery. Keep separate.

Heat oil in deep skillet or pot over medium. Add
garlic scapes, onion, and ginger, cooking until soft
and fragrant. Add tomato paste, chard stalks, and
chilis (if using), using a spoon or rubber spatula to
incorporate the paste. Cook about 3 minutes, until
tomato paste is sticking to base of the pot.

Stir in coconut milk until smooth and incorporated.
Add curry powder, garam masala, cumin, coriander,
salt, and pepper. Stir to combine. Cover and cook on
medium-low until potatoes are tender, about 20min.

If the sauce is too thick, thin with water. When
potatoes are tender, add chard leaves. Cover and
steam on medium-low about 2 minutes, until bright
green and softened. Remove from heat and stir in
chopped fresh basil.

Serve over rice, noodles, chicken, or eat with naan.

Recipe adapted from FoodRepublic.com