We loved the chicken curry with sweet potatoes we had last Friday, and there was even a jar of the vedge left over. Then by chance, we spotted a similar recipe, more veggie-style, on the web. So we figured we'd put the two together. The recipe was for six, so we halved it, and of course, monkeyed with it in various ways.
It was almost 60º out in the garden, but there were only a few sprigs of swiss chard sheltering under the leaves. Barbara spared them and picked a small mess of collards, and even dug up a basket of turnips and got a few of their greens.
Since both collards and turnip greens are stronger than chard, we parboiled them for about 5 minutes. Sautéed a chopped half onion in oil until translucent, then stirred in 2 cloves of minced garlic and an equal amount of minced ginger for a minute. Then 1 tsp. curry powder went in to toast for a minute more.
Poured in 2 cups turkey broth (frozen from Christmas), a peeled and diced 1-lb. sweet potato, and a scant cup of lentils, plus a kaffir lime leaf we had hanging around in the freezer (the recipe said bay, but this was better). Brought it to a gentle boil, covered, and simmered, checking every 15 minutes, until it was almost tender (for us, 45 minutes - they were old lentils). Then tossed in chopped collards and let it go another 15 minutes until really tender.
When all was done, we stirred in a ramekin of ravioli-filling we'd had sitting around, plus the leftover sauce from the Tet chicken. Tasted and added a little salt, then stirred in the zest and juice of 1 lime, 5 little chopped scallions, and a handful of cilantro leaves.
We could make sweet potato curry a real habit!
No comments:
Post a Comment