Available in all size boxes this week (sweet potato and chard)

Ingredients

• 1 tsp oil or use 2 tbsp water or broth to sauté
• 4 cloves of garlic finely chopped
• 2 tsp minced ginger
• 1 small onion chopped
• 1 tsp ground cumin , or 1/2 tsp cumin and 1/2 tsp coriander
• 1/2 tsp ground cinnamon
• 1/4 tsp ground cardamom
• 1/3 tsp cayenne
• 1 or 2 whole cloves (or use 1/8 tsp ground cloves)
• 1/2 tsp turmeric
• 3/4 tsp  salt
• 266 g cubed sweet potato , or regular potatoes
• 72 g packed chopped chard , spinach or a mix of greens
• 125 ml water use 3/4 cup for saucier
• 4 oz non dairy yogurt or full fat coconut milk
• lemon and coriander for garnish

Instructions

• Heat oil in a skillet over a medium heat . When hot, add the garlic and ginger and mix and cook for 30 seconds.
• Add the onion and pinch of salt. Mix and cook for 2 minutes. Deglaze with a tbsp of water if needed, stir frequently.
• Add the spices and salt and mix in for a few seconds. 
• Add the sweet potatoes, greens, water and yogurt and mix well to combine.
• Cover and cook for 13 to 15 mins. Stir, and check potato for readiness . Add more water or coconut milk if needed and simmer for a few mins.
• Taste and adjust salt and flavour. Garnish with lemon and coriander . Serve with dals, beans or curries.