Sunchoke Curry Stir-Fry
This stir-fry was very flavorful. I added raw peeled sunchokes to a skillet with oil and onions, little tomatoes and spices and cooked for several minutes, then added chopped chard, water and cooked until everything was tender.
You could concoct any flavor direction with a base recipe for stir-fry using sunchokes, southwest or Asian or Indian. For curry, one could use a store bought curry powder, but I used a pinch of tumeric, toasted fresh curry leaves, toasted channa dahl (a dried legume soaked and boiled before toasting), mustard seed toasted until popped, chopped ginger, cumin and coriander seed (toasted and ground), cayenne pepper, lemon, salt and pepper. I served this with a Raita or yogurt sauce made with Indian spices and lime juice.