This by no means is a favorite dish, but it is a good choice to mixup a week's meals with a vegetarian selection that uses a couple vegetables that are not often used - sweet potato and chard. The coconut milk adds a rich flavor and the squeeze of lime juice makes this more of a Spring dish than a Fall or Winter month choice.
Sweet Potato and Chard Stew
serves 4
2 Tbs. olive oil
2 cups yellow onion, diced
1 large sweet potato
4 cloves garlic, chopped
1 jalapeno pepper, diced
1Tbs. fresh ginger
1 tsp. ground coriander
½ tsp. Curry powder
1 1/2 cups water
1 can (14oz.) coconut milk
1 bunch of Swiss chard
squeeze of lime for garnish
Directions:
Warm the oil over medium heat in a large saucepan; add the onion and a bit of salt. Cook while stirring for about 4 minutes.
Add sweet potato, garlic, pepper, ginger, spices and sauté for a minute or two.
Add 1 1/2 cups of water, coconut milk and a bit of salt; bring to a boil and reduce to a simmer for about 15 minutes, covered.
Add the chard, and continue cooking for about 8-10 minutes until the chard
Serve over quinoa or jasmine rice. I used a quinoa and lentil mixture sold by Trader Joe's
