Curried Sweet Potato and Greens Stew

Happy new year everyone!!!!  I hope that you are all getting the chance to relax and recoup from all the holiday festivities.  I'm taking today to catch up on some things that have been left undone and bothering me - like finally winterizing the back porch and handling the piles of laundry that are all over my upstairs.

After all the holiday eating (which I managed to avoid this year due to the stomach flu), I thought it would be nice to share a lighter recipe with you.  In addition to warming you up, these spices are good for your digestive system.  Use any type of greens you have on hand.  I've even used a spring lettuce mix when I've been out of greens.  In fact, that's what I'm planning to use for tonight's dinner.  I also don't have any diced tomatoes, so I'll be using our tomato puree instead.  

Serve it with a salad or some sliced fruit for dessert.

Curried Sweet Potato and Greens Stew

1 bunch greens (such as kale, chard, collard, spinach), washed and chopped

1 medium onion, chopped

1 large sweet potato, cubed with skin

3 c. water

2 c. canned diced tomatoes with liquid

1 c. veggie broth

1/2 c. lentils, picked over and rinsed

1 – 2 cloves garlic, minced

1 T. oil

1 tsp. curry powder

1/4 tsp. coriander

1/4 tsp. cumin

1/4 tsp. paprika

salt to taste

 

Throw all the ingredients into a large pot.  Bring to a boil.  Reduce heat and simmer for about 1 hour or until all the veggies and lentils are soft.