Sweet Potato Stew with Greens
Try this Sweet Potato Stew with Greens recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
vegetarian
vegan
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
dairy free
pescatarian
- 1 teaspoon ground coriander
- 2 tablespoons olive oil
- 1 medium onion diced
- 1 tablespoon fresh ginger minced
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric
- 1/4 cup cilantro finely chopped
- 2 cloves garlic chopped fine
- 1 jalapeã±o pepper minced, adjust quantity to suit your taste
- 1 teaspoon salt plus more, to taste
- 2 medium sweet potatoes peeled and cut into 1/2-inch cubes
- 1 tablespoon rasam powder i use mtr brand, optional
- 1 bunch swiss chard or collard greens, chopped coarsely
- 1 (14-ounce) can full-fat coconut milk
- squeeze lime for garnish
- Carbohydrate 13.3347418402334 g
- Cholesterol 0 mg
- Fat 1.37936441005958 g
- Fiber 2.56039862824956 g
- Protein 1.98847124987199 g
- Saturated Fat 0.199942847282343 g
- Serving Size 1 1 Serving (116g)
- Sodium 128.060972220931 mg
- Sugar 10.7743432119839 g
- Trans Fat 0.0971030555460967 g
- Calories 69 calories
In a large saucepan, warm the oil over medium heat. Add the cumin seeds. Once they start to dance in the oil, add the onion. Cook and stir for about 5 minutes. Add the garlic, pepper, turmeric, ginger, salt, and sweet potatoes and sauté for 3 minutes. Add the ground coriander and optional rasam powder and sauté for 1 or 2 minutes, until sweet potato is half cooked. Add 1 cup water and a bit more salt. Add the chard and continue cooking for 8 to 10 minutes, until the chard is also tender. Add the coconut milk, bring everything to a quick boil, and then reduce to a simmer, covered. Thin the stew with water if it seems too thick. Spoon the stew over rice, quinoa, or other cooked grain of your choice and garnish with the cilantro.
