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Lentil, Chard & Sweet Potato Curry

From Statesboro Market2Go

<p>A spicy,savory, aromatic, vegan dish that&#8217;s great over rice or with bread! lease note that while the recipe itself is vegan, some of the bread choices listed below may not be. Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4

1 small Onion (chopped)
3 or 4 cloves Garlic (minced)
1/2 of a JalapeƱo (finely chopped)
1 1 inch piece Fresh ginger (peeled & grated)
1 tablespoon Curry powder
1 1/2 teaspoons Garam masala
1/2 teaspoon Turmeric (optional)
4 cups Vegetable broth
3 cups Peeled & chopped sweet potatoes
1 1/2 cups Yellow lentils ( rinsed and picked through)
3/4 cup Plain vegan yogurt
Juice of 1/2 of 1 lime
1 bunch Swiss chard (center stems removed, leaves roughly chopped)
1 teaspoon Black salt or sea salt
Pepper to taste

Step by Step Instructions
  1. Saute the onions in a saucepan over medium heat for 3 to 4 minutes. Add water in 1 or 2 tablespoon fulls to prevent sticking. Add the garlic and saute for 1 minute. Add the jalapeno and saute for 2 minutes. dd the ginger, curry powder, garam masala, and turmeric (if using), then cook stirring for 2 minutes. Add more water if necessary.
  2. Add the vegetable broth, sweet potatoes, and lentils, then stir to combine. Cover, bring the mixture to a boil, remove the lid, reduce the heat, then *almost* completely cover again and simmer for 20 minutes.
  3. Once the liquid has decreased, add the vegan yogurt, lime juice, and the chard. Cook until the chard begins to wilt. Add the salt and the pepper to taste and serve warm.