Curried Lentils With Sweet Potatoes and Swiss Chard
Curried Lentils With Sweet Potatoes and Swiss Chard
beans, stews & braises, vegetarian
April 8, 2009
adapted from the New York Times, by way of SmittenKitchen. Bump up the curry powder if you like things spicier.
- Makes: Serves 6 (or so).
Ingredients
1 jalapeno pepper, seeded and minced
4 to 5 cups vegetable or chicken broth
2 lbs. sweet potatoes, peeled and cut into 1/2-inch cubes (about 4 cups)
1 bunch Swiss chard, center ribs removed, leaves thinly sliced
1/3 cup chopped fresh cilantro
1/4 cup chopped almonds (tamari almonds, if you can find them), for garnish (optional)
Directions
1In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes. Add garlic, ginger, garam masala, curry powder and jalapeno. Cook, stirring, for 1 minute.
2Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Bring to a boil; reduce heat to low, cover and simmer for 25 minutes. (If the mixture seems dry, add more stock as needed.) Stir in the chard and salt and pepper, and continue cooking until the chard is cooked, another 10 minutes.
3Stir in cilantro and lime juice and serve immediately, plain or over rice, garnished with almonds.
