Try this Sweet Potato Stew with Greens recipe, or contribute your own.
Suggest a better descriptionIn a large saucepan, warm the oil over medium heat. Add the cumin seeds. Once they start to dance in the oil, add the onion. Cook and stir for about 5 minutes. Add the garlic, pepper, turmeric, ginger, salt, and sweet potatoes and sauté for 3 minutes. Add the ground coriander and optional rasam powder and sauté for 1 or 2 minutes, until sweet potato is half cooked.
Add 1 cup water and a bit more salt. Add the chard and continue cooking for 8 to 10 minutes, until the chard is also tender. Add the coconut milk, bring everything to a quick boil, and then reduce to a simmer, covered.
Thin the stew with water if it seems too thick. Spoon the stew over rice, quinoa, or other cooked grain of your choice and garnish with the cilantro.
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Serving Size: 1 Serving (116g) | ||
Recipe Makes: 6 Servings | ||
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Calories: 69 | ||
Calories from Fat: 12 (17%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.4g | 2 % | |
Saturated Fat 0.2g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0mg | 0 % | |
Sodium 128.1mg | 4 % | |
Potassium 382.3mg | 10 % | |
Total Carbohydrate 13.3g | 4 % | |
Dietary Fiber 2.6g | 10 % | |
Sugars, other 10.8g | ||
Protein 2g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 69
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