Caribbean Stew with Tamarind

Serves : 6
 

Ingredients:

  • 1 large bunch (about 4+ cups sliced) kale or Swiss chard
  • 1 1/2 tablespoons vegetable oil
  • 2 medium onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon grated ginger root
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 2 medium (about 2 pounds) sweet potatos, peeled and cubed
  • 2 cups vegetable stock ( plus a bit more if necessary)
  • 1 generous tablespoon tamarind concentrate
  • 2 cups fresh or canned chopped tomatoes
  • 1 (15 ounce) can chickpeas, drained
  • cooked rice
  • plain yogurt
  • chopped fresh cilantro (optional)

Instructions:

Wash the kale or chard thoroughly until all grit and dirt are gone. Remove and discard and large stems and blemished leaves. Stack the leaves on a cutting surface and slice crosswise into 1-inch-wide slices.

Heat the oil over medium-high heat in a large saucepan. Saute the onions until translucent, about 10 minutes.

Meanwhile, in a small bowl, combine the garlic, ginger, cumin, coriander, salt, and cayenne. When the onions are translucent, add the spice mixture and cook for 1 minute, stirring constantly. Add the sweet potatoes and stock, and bring to a boil. Reduce the heat, cover, and simmer until the potatoes are just barely tender, about 15 minutes.

In a small bowl, dissolve the tamarind in a few tablespoons of the hot cooking liquid, and then stir it into the vegetables. Add the kale, tomatoes, and chickpeas, cover, and simmer for another 10 minutes, until the mixture is thoroughly heated and the kale stalks are tender. (Add a little more stock if the stew looks like it is getting too dry.)

Serve the hot stew over cooked rice and garnished with a dollop of yogurt and some chopped fresh cilantro.