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Sweet potato & chard aloo
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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.
Typical values per serving:
2 of your 5 a day; source of fibre.
This recipe was first published in January 2020.