Sweet potato curry with chard

Ingredients for 4 servings:

• 2 sweet potatoes
• 150 g beans, mixed, from the jar, drained weight
• 150 g corn, drained weight
• 10 chard stalks
• 15 mushrooms
• 260 g pineapple
• 1 clove(s) garlic
• 1 piece(s) ginger
• 2 tsp, heaped hummus
• 3 tsp, heaped peanut butter, with or without pieces
• 1 shot of apple juice
• some paprika powder, sweet
• some coriander powder
• some cumin powder
• 1 handful of basil
• some cinnamon powder
• some cardamom
• some chili powder
• 1 pinch(s) of salt and pepper
• Oil for frying
• 1 small onion(s)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

vegetarian

Dice the sweet potatoes and fry them in a pan with a little oil. Deglaze with a little apple juice and sauté for a while. Chop the garlic, onion, and ginger, fry them with the chopped mushrooms in a pan with a little oil, then add them to the sweet potatoes. Cut the pineapple into chunks and add it to the pan with the pineapple juice from the can. Drain and rinse the beans and corn, and add them to the pan. Simmer over low heat until the liquid thickens slightly. Stir in the spices, hummus, and peanut butter, and let it simmer for a while. Cut the chard leaves into strips and the stems into pieces. Sauté in a little oil in the pan. Then add the chard to the pan with the other ingredients and stir through. Serve on top of couscous or rice and garnish with mint.