It’s supposed to be a high of 13 here in Edmonton today, which definitely means fall is in the air! Now, I don’t know about you, but I tend to crave heartier foods as the season changes…and this delicious 1 pan dish sure hits the spot!
I also am a huge fan of curry dishes – so if you’re looking to fill up on a deliciously fragrant and nutritious meal, read on!
Sweet Potato Lentil Curry With Chard
- 4 garlic cloves, minced/pressed
- 1 (1-inch) piece fresh ginger, peeled (as much as possible) and grated
- 1 tsp coconut oil
- 1 tsp dried minced onion, or onion powder
- 2.5 tbsp curry powder
- 1½ tsp cumin
- ½ teaspoon turmeric
- 3.5 cups low-sodium vegetable broth
- 3 medium sweet potatoes, peeled and chopped
- 1 can organic lentils, rinsed
- 1/3 of a frozen lime, grated (of 1/2 cup fresh lime juice)
- 1 bunch Swiss chard, center stems removed, ripped up
- 1 tsp sea salt
- Freshly ground black pepper
- Cayenne pepper to taste
- Chia seeds (to your liking)
- Rice, prepared to your liking, approx 4 servings
- Chop up the garlic and let that allicin build up!
- Prep produce (ie. wash + rip up the swiss chard, wash, peel + chop sweet potatoes, etc.)
- Get your giant pan/wok ready, add oil and heat for a minute or so.
- Mince/press garlic directly into the pan. Stir occasionally to often (depending on how high you have the heat), Cook until fragrant. (1-2 min)
- Add onion (minced/dried/powder), curry powder, cumin, cayenne and turmeric. Add a bit of water if desired/required.
- Add the broth, sweet potatoes, and (RINSED!) lentils. Mix it all up.
- Turn the heat up and bring it to a boil.
- Once it boils, turn the heat down, bring to a simmer, then cover (but leave it open just a crack!)
- The time from here is up to you. I personally cooked it for about 35 minutes (I added too much broth!) – the original recipe called for 20 minutes. I would recommend you just check it every 10 minutes until you’re satisfied with the consistency.
- When you’re happy with the consistency, add the lime and chard.
- Cook for another 5-10 minutes or so, again depending on the consistency.
- Add the salt and pepper (to taste).
- Remove from heat while you dish out the rice/grain choice (quinoa would make a great sub!)
- Top with chia seeds, serve and enjoy!
Makes about 4 servings total, including rice.
Original recipe found on forksoverknives.com – Which btw is a great resource and if you haven’t seen the film – it’s a must!
Originally posted October 23/15.