Lentil, Chard, Sweet Potato Curry

This recipe was adapted from Forks Over Knives and But I Could Never Go Vegan! by Kristy Turner. The key modifications were to minimize the spices and remove the vegan yogurt since the red (instead of yellow) lentils provided a creamy texture.  Serves 6.

1 onion, dicedsweet potato lentil curry

1.5 T minced garlic

1 T minced ginger

2 t curry powder

1/4 t garam masala (optional)

1/2 t turmeric

4 c diced sweet potatoes

3 to 4 c vegetable broth

1.5 c dried red lentils

juice from 1 lime (~1 T or so)

1 bunch Swiss or rainbow chard, stems removed, and cut into thin strips

salt and freshly ground pepper to taste

Saute the onion in a large pot over medium heat until translucent, adding a little water or broth to prevent sticking. Add the minced garlic, ginger, curry, garam masala, and turmeric and stir to coat.  Add more water or broth to prevent sticking.  Add the sweet potatoes, 3 cups of broth, and lentils.  Cover.  Once it boils, reduce heat and simmer for about 15 minutes until the sweet potatoes are tender.  Add the chard and more broth if needed.  Cook for 5 minutes.  Add lime juice and adjust seasonings before serving.