Sweet Potato Curry with Kale & Chickpeas
SDA Kitchen
SDA Kitchen
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Ingredients

  • 1 medium onion, chopped
  • 2 to 3 cloves garlic, minced
  • 2 large sweet potatoes or 4 medium garnet yams, peeled and cut into large dice
  • One 16- to 20-ounce can chickpeas, drained and rinsed OR 2 – 2 1/2 cups cooked chickpeas
  • One 16-ounce can diced tomatoes (I used no-salt added fire roasted flavor!)
  • 2 scallions, thinly sliced
  • 2 teaspoons good-quality curry powder, or more, to taste
  • 2 teaspoons minced fresh ginger, more or less to taste
  • 1 teaspoon ground cumin, or more, to taste
  • 8 to 12 ounces chard, any variety, or a combination of chard and beet greens – I used kale
  • 1/4 cup chopped cilantro or parsley, or more or less to taste – I used cilantro
  • 1/4 cup raisins, optional (but HIGHLY recommended)
  • Salt and freshly ground pepper to taste

Instructions

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