Curried Lentil Shepherd’s Pie This exotic version of a traditional meat-based dish, which is hearty and flavourful, is a popular lentil main dish here. Vegetable Mixture 2 medium or large sweet potatoes, peeled and cubed 1 medium head cauliflower, chopped 1 tbsp extra-virgin olive oil…
Swiss Chard is growing well in our garden at this time of year and is available at farmers’ markets so I thought I’d share a recipe from the new Thirteen Moons cookbook. This simple curry delish way to include these or other hardy greens on your summer menu.
Yield: 6 to 8 servings
2 medium sweet potatoes, peeled and chopped
3 cups (750 mL) greens (collards, kale, chard), stems removed, leaves finely chopped
1 tablespoon (15 mL) extra-virgin coconut oil, ghee, or extra-virgin olive oil
1 red bell pepper, cored and diced
1½ cups (375 mL) sliced mushrooms
3 garlic cloves, minced
½ teaspoon (2.5 mL) grated ginger
1 cup (250 mL) coconut milk
1–2 teaspoons (5–10 mL) sweet chili sauce
¾ cup (185 mL) water
½ cup (125 mL) thinly sliced basil
Salt, to taste
Layer the sweet potatoes in a steamer. Steam for 5 minutes then place the greens over the potatoes and continue steaming for another 5 minutes, or until the potatoes are barely tender. Remove the greens and them pat dry.
Heat the oil in a large skillet or wok over medium heat. Add the bell peppers, mushrooms, garlic, and ginger and sauté for about 5 minutes.
Add the coconut milk, chili sauce, and water and cook, uncovered, over medium heat until the sauce is heated through. Add the sweet potatoes and cook until tender. During the final minutes, add the greens and basil and heat through. Add salt to taste.
Serve with cooked quinoa or rice.
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Print This Post 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…