Spiced Sweet Potato and Swiss Chard

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SWEET POTATO SWISS CHARD.jpeg
 

This is a perfect example of how spices can be used to really elevate a simple plate of seasonal vegetables. You could use any kind of squash or root vegetable in place of the sweet potato, and any kind of leafy green you have at home if you don’t have chard. This can be enjoyed as is, or with a bowl of rice or grains of your choice for a hearty meal on a cold winter’s evening.


 

Ingredients

(Serves 2)

  • 1 large sweet potato, diced

  • 300g swiss chard

  • 1 garlic clove, crushed

  • 1 red onion, thinly sliced

  • Knob of ginger (about 20g) grated

  • 1 lemon

  • ½ tbsp rapeseed oil

  • 150ml vegetable stock 

    Spices

  • ½ tsp coriander seeds

  • ¼ tsp cumin seeds

  • ¼ tsp fennel seeds

  • ¼ tsp turmeric

  • 1 tsp rose harissa

To serve

  • Chopped coriander

  • Lemon juice to taste

  • Sea salt and black pepper

Directions

  1. Toast the whole spices lightly in a pan and then grind to a powder using a pestle and mortar. Mix with the turmeric and add a little sea salt and black pepper.

  2. Prepare the chard, cut the stems from the leaves. Cut the stems into 4 cm pieces and shred the leaves.

  3. Add a little oil to a frying pan with a lid and cook for 10 mins until softened. Add the garlic and ginger and cook for 4 minutes. Add the spice mix and the harissa paste.

  4. Add the diced sweet potato and chard stalks stir well in the onion and spices and add the vegetable broth. Turn up the heat until the stock is at boiling point and then turn down and cover the pan. Cook for 12 minutes.

  5. Add the shredded chard leaves to the pan with the juice from ½ lemon. Add a little hot water if it looks too dry. Cover the pan and cook for 5 minutes.

  6. Serve sprinkled with chopped coriander.