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 1½ tsp Garam masala (spice mix sold in some stores or online, see recipe below) ½ tsp Turmeric 4 cups Vegetable broth, low sodium 3 cups Sweet potatoes, peeled and chopped (about 2 medium) 1½ cups Yellow lentils (toor dal), rinsed and picked through ¾ cup Yogurt, plain vegan 1 bunch Swiss chard, center stems removed, leaves roughly chopped 1 tsp Black salt (kala namak) or sea salt

1Place 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.

2Add 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. 3Add 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.

4When 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.

Black pepper, freshly ground Juice of ½ lime

Garam Masala: Combine these ground spices in bowl; store in airtight container. 1 tbs Cumin

1 ½ tsp Coriander 1 ½ tsp Cardamom 1 ½ tsp Black pepper 1 tsp Cinnamon ½ tsp Cloves ½ tsp Nutmeg