Sweet Potato Stew with Greens

Source: Nalini Mehta, Route to India

Recipe Type: | Seasons: , , ,

This recipe was demonstrated for CUESA’s Market to Table program on March 30, 2013.

Serves 4 to 6


2 tablespoons olive oil
1 teaspoon cumin seeds
1 medium onion, diced
2 cloves garlic, chopped fine
1 jalapeño pepper, minced (adjust quantity to suit your taste)
½ teaspoon turmeric
1 tablespoon minced fresh ginger
1 teaspoon salt, plus more to taste
2 medium sweet potatoes, peeled and cut into ½-inch cubes
1 teaspoon ground coriander   
1 tablespoon rasam powder (I use MTR brand; optional)
1 bunch of Swiss chard or collard greens, chopped coarsely (about 4 cups loose)
1 (14-ounce) can full-fat coconut milk
¼ cup finely chopped cilantro
Squeeze of lime, for garnish


1.    In 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.

2.    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.
3.    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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