Sweet Potato and Chard Curry
This gluten-free dish from the new Thirteen Moons cookbook is a great way to incorporate swiss chard into your diet.
1 tbsp. coconut oil
1 large yellow onion, diced
2 cloves garlic, minced
1 tbsp. freshly grated ginger
2-3 bay leaves
2 tsp curry powder
¼ tsp cayenne pepper
¼ tsp ground cinnamon
1 tsp ground cumin
1 tsp turmeric
Ground black pepper
1 can coconut milk
¼ cup tamari
1 cup diced canned tomatoes
2 cups dried red lentils, rinsed
1 ½ pounds sweet potatoes, cubed
5 cups water
1 bunch Swiss chard, stems diced, leaved chopped
In a large soup pot, heat coconut oil over medium – high heat, add onion and sauté until transparent but not brown. Add garlic, ginger, bay leaves, curry powder and other spices to the pot and reduce the heat to medium-low. Cook and stir continuously for 3 minutes, don’t let the spices or onion brown. Add coconut milk, tamari and tomatoes and simmer on low heat for about 20 minutes, stirring often.
In a separate pot, cook the lentils in water for 15 minutes. Add them with their cooking liquid to the soup pot.
Add the sweet potatoes and chard stems to the soup pot and cook over medium heat just until tender. Add the chard leaves towards the end of the cooking time. Serve over quinoa with some plain yogurt.
Serves 6-8.