Swede, carrot and chard curry

This is one NOT to make... I am not that keen on chard, but figure that pretty much everything tastes better when curried. Not in this case! Actually I'm diselling my curry a little. It was edible, just not that great, and certainly not something I'd want to make again. However, if you like chard maybe you'll like this...

For the curry paste you need:
1 tsp each of:
black onion seeds
corriander seeds
mustard seeds
cumin seeds
2tsp each of:
ground corriander
tumeric
ground cumin
3 cloves garlic
1 onion, roughly chopped
1 inch fresh ginger, roughly chopped

Lightly toast the whole spices in 1 tbsp of oil until they begin to pop. Put all of the above into a mini food processor and blend till smooth. Add some water/oil if it's not wet enough.

For the curry:
Peel and chop 1 small-ish swede into bite sized pieces
Peel and chop 3 medium carrots
Wash and destalk a packet of chard.

Heat the curry paste in a pan, and then add the swede and carrot. Sweat for a bit then add 1 tin chopped toms and about 200ml water along with 2-3 whole dried chillis (tear in half if you want the curry hotter). Bring to the boil and simmer till the veggies are al dente. Add the chard and cook for another 5 mins or so. Serve with roti and rice.