We’ve been enjoying a range of produce from our garden. Greens grow very well in both the front and back garden, herbs are plentiful, our potatoes and carrots have gone wonderfully and we’ll have a glut of pumpkins in a while. Basil was a dismal failure and our tomatoes and chillies are taking quite a while to come on due to our patchy Melbourne weather. We try and use seasonal produce in our cooking as much as we can and this recipe celebrates our lovely rainbow chard and other greens



  • 6 medium potatoes, cut into quarters
  • Mixed root vegetables (I used heirloom carrots and sweet potato), diced
  • 2 big handfuls spinach, silverbeet, rainbow chard
  • 1 cup broccoli, sliced
  • 3 spring onions, sliced
  • 1 clove garlic, crushed
  • 1 red chilli, finely chopped
  • 1 tbsp ground coriander
  • 1 tsp turmeric
  • 1 tbsp ground cumin
  • a good squeeze of lemon juice
  • 4 tbsp yoghurt (optional)
  • salt and pepper to taste


1. Parboil the potatoes, carrots and sweet potato until tender.

2. Wilt the spinach by adding it to a colander and pouring a kettleful of boiling water over it.  Whizz in a food processor with 1 cup water until smooth.


3. In a large fry pan, heat the oil and add the spices. Let them cook for a minute then add the add spring onion, garlic and chilli.

4. Add the potatoes, sweet potato and carrots to the pan and coat in the spices.

  5. Add the greens and broccoli, then add the spinach and allow to cook for 10 minutes.<br /> 6. Add the yoghurt and lemon juice, then season

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