I often buy rainbow chard because it’s so pretty, and then I don’t know what to do with it. This is why I researched a bit and came up with this curry recipe as a simple and delicious solution. It’s seasoned just with immune-boosting ginger, turmeric and garlic, and some mustard seeds, but feel free to add some other spices that you like (maybe cumin or coriander) at the beginning of the cooking process. You can of course also vary the quantities of the vegetable ingredients, or add more vegetable broth to turn it into more of a (lentil) soup. In any case it will be a nice and healthy meal for a cold autumn night.
SWISS CHARD AND SWEET POTATO CURRY WITH TURMERIC AND GINGER
- One piece of ginger, about 2 cm (or one inch)
- One similar piece of fresh turmeric (or half a teaspoon of ground turmeric)
- Two cloves of garlic
- One large sweet potato
- About three or four large leaves of rainbow chard (or regular swiss chard)
- Two teaspoons of vegetable oil
- 50 grams (or one quarter cup) of red lentils
- A pinch of mustard seeds
- 200 ml (a little less than one cup) of water or vegetable broth (in case of the latter, use less salt for seasoning)
- A few cilantro leaves (optional)
- A splash of lemon juice (optional)
How To Prepare
- Peel the garlic and the turmeric (careful, it will stain everything yellow) and grate them or dice them as finely as possible.
- Peel and chop the garlic into small pieces.
- Peel the sweet potato and cut it into bite sized pieces.
- Wash the chard leaves and trim the bottom of the stems if necessary. Chop the stems and the leaves into thin stripes. Keep the chopped stems and leaves separate.
- Heat up the oil in a large saucepan. Add the mustard seeds, close the lid and wait till you hear them pop.
- Then add the ginger, turmeric and garlic, stir everything and let the spices fry for a minute.
- Add the lentils, the sweet potato cubes and the chopped stems of the chard. Stir everything well. Add a little more oil if you feel the vegetables are sticking to the bottom of the pan.
- After two or three minutes, add the water or broth. Half close the lid and let the vegetables simmer for about 15 minutes.
- Then add the swiss chard leaves. Stir everything well and season with a little salt. Lower the heat and let the leaves wilt together with the other vegetables for about five minutes. Now everything should be cooked through but not yet mushy.
- Add a little cilantro and a little lemon juice according to your taste.