Heat up the oil in a large lidded casserole dish and add mustard seeds together with bay leaves.
After a couple of minutes of gentle frying and when the seeds start to “pop” add chopped onion, garlic and ginger and cook until they start to soften, stirring frequently to prevent them from burning (approx. 8 minutes).
Next, add finally chopped chard stalks, immediately followed by spices, tomato puree and chunks of celeriac.
Give everything a good stir and cook for a couple of minutes.
Next, add red lentils, vegetable stock and coconut milk and give it all a good stir.
Bring curry to boil then turn the heat down to simmer and cook (partially covered) until celeriac is tender and lentils are cooked (approx. 20 minutes). Make sure to keep an eye on the pot and stir your curry from time to time adding some more stock or water if mixture gets too dry.
Once you are happy with tenderness of celeriac, add chopped chard leaves and stir them into your curry.
Continue simmering until chard wilted down and softened slightly.
Add lemon juice followed by ground almonds (if using) and cook for further 2 minutes.
Taste your curry, adjust seasoning if needed and you’re ready to serve.