zoom Sweet potato & chard aloo

    Save to your scrapbook

    Sweet potato & chard aloo

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    Sweet potato & chard aloo

    • Vegetarian
    • Preparation time: 15 minutes
    • Cooking time: 15 minutes
    • Total time: 30 minutes

    Serves: 4


    1 tbsp olive oil
    1 onion, finely chopped
    200g pack Swiss chard, leaves and stems separated and shredded
    3 cloves garlic, finely chopped
    20g piece ginger, peeled and finely chopped
    4 sweet potatoes, peeled and cut into chunks
    1 tbsp medium curry powder
    200g fat-free natural yogurt
    2 tbsp mango chutney
    1-2 jalapeño green chillies, finely chopped (deseeded if liked)
    ½ x 28g pack coriander, shredded 


    1. Heat the oil in a large casserole or saucepan. Add the onion and chard stems and sauté for 3-4 minutes until soft. Stir in the garlic, ginger and sweet potatoes, sauté for a further 2 minutes.

    2. Stir in the curry powder until everything is coated with it, then add the chard leaves. Season well, then add 150ml water. Bring to the boil, then turn down the heat, cover and simmer for about 10-15 minutes or until the potatoes are just tender, adding more water if needed.

    3. Mix the yogurt and chutney together with the chillies, most of the coriander and plenty of seasoning. Serve the chard aloo sprinkled with the remaining coriander and the yogurt on the side.

    Cook’s tip Any leftover ginger can be thinly sliced (no need to peel it) and infused with hot water for tea. Add a squeeze of lemon and a spoonful of honey to taste.

    Your recipe note

    Edit your recipe note


    Average user rating

    0 stars