These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Lentil, Chard & Sweet Potato Curry
From Statesboro Market2Go
<p>A spicy,savory, aromatic, vegan dish that’s great over rice or with bread! lease note that while the recipe itself is vegan, some of the bread choices listed below may not be. Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: www.forksoverknives.com (Entered by Ariana Giddens)
Serves: 4
Vegan!
Ingredients
1 small
Onion (chopped)
3 or 4 cloves
Garlic (minced)
1/2 of a
Jalapeño (finely chopped)
1 1 inch piece
Fresh ginger (peeled & grated)
1 tablespoon
Curry powder
1 1/2 teaspoons
Garam masala
1/2 teaspoon
Turmeric (optional)
4 cups
Vegetable broth
3 cups
Peeled & chopped sweet potatoes
1 1/2 cups
Yellow lentils ( rinsed and picked through)
3/4 cup
Plain vegan yogurt
Juice of 1/2 of 1 lime
1 bunch
Swiss chard (center stems removed, leaves roughly chopped)
1 teaspoon
Black salt or sea salt
Pepper to taste
Step by Step Instructions
- Saute the onions in a saucepan over medium heat for 3 to 4 minutes. Add water in 1 or 2 tablespoon fulls to prevent sticking. Add the garlic and saute for 1 minute. Add the jalapeno and saute for 2 minutes. dd the ginger, curry powder, garam masala, and turmeric (if using), then cook stirring for 2 minutes. Add more water if necessary.
- Add the vegetable broth, sweet potatoes, and lentils, then stir to combine. Cover, bring the mixture to a boil, remove the lid, reduce the heat, then *almost* completely cover again and simmer for 20 minutes.
- Once the liquid has decreased, add the vegan yogurt, lime juice, and the chard. Cook until the chard begins to wilt. Add the salt and the pepper to taste and serve warm.