NOURISH VEGETARIAN
Sweet Potato Curry This dish’s aroma will bring your family to the table long before it’s ready to serve. Once they start devouring it, they’ll notice what this doesn’t have—meat, gluten, soy or nuts!
1 sm
Onion, chopped
3-4 cloves
Garlic cloves, finely minced
½
Jalapeño, finely chopped
1 inch
Fresh ginger piece, peeled and grated
1 tbs
Curry powder
Black pepper, freshly ground Juice of ½ lime Garam Masala:
1½ tsp
Garam masala (spice mix sold in some stores or online, see recipe below)
½ tsp
Turmeric
Combine these ground spices in bowl; store in airtight container.
4 cups
Vegetable broth, low sodium
1 tbs
3 cups
Sweet potatoes, peeled and chopped (about 2 medium)
1 ½ tsp
Coriander
1 ½ tsp
Cardamom
1½ cups
Yellow lentils (toor dal), rinsed and picked through
1 ½ tsp
Black pepper
1 tsp
Cinnamon
¾ cup
Yogurt, plain vegan
1 bunch
Swiss chard, center stems removed, leaves roughly chopped
Black salt (kala namak) or sea salt
1 tsp
1 2
Place onion in large, shallow saucepan and sauté over medium heat until transparent, three to four minutes, adding water 1 to 2 tablespoons at a time to keep vegetables from sticking. Add garlic and continue to sauté for about a minute. Add jalapeño and sauté for another two minutes or so. Add ginger, curry powder, garam masala, and turmeric (optional). Stir to fully combine and cook for about two minutes more, adding water as necessary.
Cumin
½ tsp
Cloves
½ tsp
Nutmeg
3 4
Add broth, sweet potatoes and lentils. Stir to combine. Cover and bring to a boil, then reduce heat and cover again, this time leaving the lid open a crack. Simmer for about 20 minutes. When lentils are tender and the liquid has decreased, add yogurt, lime juice and chard. Cook until the chard is just starting to wilt. Add the salt and the pepper to taste, stir to combine, and remove from the heat. Serve warm.
Serves 4 | Prep Time 40-50 mins PRESCOTT HEALTHY LIVING | APRIL 2021 79
