2 medium sweet potatoes, peeled, in 1/2-inch slices
1 medium onion, peeled, halved, and thinly sliced
3 medium cloves garlic, minced or crushed
1 Tbsp. + 1/4 cup chicken or vegetable broth
1/2 tsp. curry powder
1/4 tsp. turmeric
1 bunch mustard greens, chopped, stems removed
15 oz. canned diced tomatoes
2 cups garbanzo beans (15 oz can), drained
3 Tbsp. olive oil
salt and pepper to taste
Steam sweet potatoes in 2 inches of water in a steamer with a tightly-fitting lid, about 7 minutes. Sauté onion in 1 Tbsp. broth over medium heat, stirring frequently, until translucent, about 4-5 minutes. Add 1/4 cup broth, garlic, curry powder, turmeric, and mustard greens. Cook, stirring occasionally, until mustard greens are wilted, about 5 minutes. Add garbanzos and diced tomatoes, and adjust seasonings. Cook 5 minutes more. Mash sweet potatoes with olive oil, salt, and pepper; add broth to thin if needed. Serve together.
Adapted from World's Healthiest Foods
Versión en español: this post is also available in Spanish.
Esperanta traduko: this post is also available in Esperanto, because Dana is a language geek.
