Yam And Chard Curry Recipes

SWISS CHARD CURRY

Swiss Chard Curry image

A very hardy curry dish the whole family loved even though i'm usually the only one who likes swiss chard or curry. The recipe came from the Saskatoon Sun. I used canned chick peas rather than dried and added yams. I never had fresh ginger so I used ginger powder. Havn't tried it with the yogurt either.

Provided by Tilden

Categories Curries

Time 1h

Yield 4-6 serving(s)

Number Of Ingredients 12

Ingredients

1 diced onion
2 minced garlic cloves
1/2 inch ginger, peeled and diced
1 pinch coriander
1 pinch cumin
1 pinch turmeric
1 diced green chilis
6 ounces tomato paste
1/2 cup water or 1/2 cup stock
4 cups stock, of your choice
1 cup dried garbanzo beans
6 swiss chard leaves

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.

Nutrition Facts : Calories 249.1, Fat 3.5, SaturatedFat 0.4, Sodium 719.9, Carbohydrate 45.4, Fiber 12.5, Sugar 13.1, Protein 13.3

CHARD, SWEET POTATO & PEANUT STEW

Chard, sweet potato & peanut stew image

Use whatever greens you have for this nutty, sweet stew. Serve on its own in bowls, or with rice

Provided by Celia Brooks Brown

Categories Dinner, Main course

Time 1h

Number Of Ingredients 8

Ingredients

2 tbsp sunflower oil
1 large onion , chopped
1 tsp cumin seeds
400g sweet potatoes , cut into medium chunks
½ tsp crushed chilli flakes
400g can chopped tomato
140g salted, roasted peanuts
250g chard , leaves and stems, washed and roughly chopped

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.

Nutrition Facts : Calories 398 calories, Fat 25 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 12 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.93 milligram of sodium