Yam And Chard Curry Recipes

Steps:

• Saute the onion with the garlic and the ginger in a splash of olive oil over medium low heat until soft, about 10 minute.
• Add the spices, the chili and the tomato paste and heat over medium for two to three minutes.
• Cool mixture and transfer to food processor or blender and add the water or stock and blend until smooth.
• Transfer back into the pan. Cook on low for 15 minutes or until its brownish and pasty in texture.
• Add stock, bring to a boil and then simmer.
• Meanwhile, cook the chickpeas and add to the mixture. Simmer for about 15 min(the longer the simmer the better). Finely chop the Swiss chard and stir in the curry at the end for about five minutes.
• Serve over whole brown rice with a dollop of yogurt. If you like, add cooked yams or potatoes to this mixture.

Steps:

• 1. In 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.
• 2. Stir in 4 cups broth, sweet potatoes, lentils and bay leaf. Increase heat to high and bring to a boil; reduce heat to medium, partially cover, and simmer for 25 minutes. (If lentils seem dry, add up to 1 cup stock, as needed.) Stir in chard and salt and pepper, and continue cooking until lentils are tender and chard is cooked, about 30 to 45 minutes total.
• 3. Just before serving, stir in cilantro, lime zest and juice. Spoon into a large, shallow serving dish. Garnish with tamari almonds if desired and scallions.

Steps:

• Heat a large saucepan with a lid over a medium heat and add the oil. Add the onion and fry until light golden. Stir in the cumin seeds until fragrant, about 1 min, then add the sweet potato, chilli flakes, tomatoes and 750ml water. Stir, cover and bring to the boil, then uncover and simmer for 15 mins.
• Meanwhile, whizz the peanuts in a food processor until finely ground, but stop before you end up with peanut butter. Add them to the stew, stir and taste for seasoning - you may want to add a pinch more salt. Simmer for a further 15 mins, stirring frequently.
• Finally, stir in the chard. Return to the boil and simmer, covered, stirring occasionally, for 8-10 mins or until the chard is cooked. Serve piping hot with plenty of freshly ground black pepper.

Steps:

• In dutch oven, saute onions, jalapeno, garlic and ginger in oil, until onions are transparent.
• Stir in curry powder and yams.
• Reduce heat and cover to allow yams to simmer until they are very soft, stirring often to avoid sticking.
• Stir in chard -- 2 cups at a time and cover again until just wilted.
• Season with salt and add lemon juice just before serving.
• Enjoy!