Description
Creamy, flavorful sweet potato coconut stew with warm spices and vibrant vegetables. A cozy and healthy meal.
Ingredients
Scale
- 2 tablespoons coconut oil
- 1 large yellow onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 red bell pepper, chopped
- 2 large sweet potatoes, peeled and cubed (about 4 cups)
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (13.5 ounce) can full-fat coconut milk
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- ½ teaspoon turmeric powder
- ½ teaspoon red pepper flakes (optional)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 1 lime, juiced
- Fresh cilantro, chopped, for garnish
- Cooked quinoa or rice, for serving (optional)
Instructions
- Prepare Vegetables and Aromatics: Chop the onion, mince the garlic, grate the ginger, chop the red bell pepper, and peel and cube the sweet potatoes.
- Sauté Aromatics and Build Flavor: Heat coconut oil in a large pot or Dutch oven over medium heat. Add onion and cook until softened (5-7 minutes). Add garlic and ginger and cook until fragrant (1 minute). Stir in red bell pepper and cook until slightly softened (3-5 minutes). Add cumin, coriander, turmeric, and red pepper flakes (if using) and cook, stirring constantly, until fragrant (30 seconds).
- Simmer the Stew: Add sweet potatoes and diced tomatoes (undrained) to the pot. Stir to coat sweet potatoes in the spice mixture. Pour in coconut milk and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes, or until sweet potatoes are tender.
- Blend and Season: Remove from heat. Use an immersion blender to partially blend the stew, leaving some chunks. Alternatively, carefully blend about 2 cups of the stew in a regular blender and return to the pot. Season with salt and pepper to taste. Stir in lime juice.
- Serve and Garnish: Ladle into bowls. Garnish with fresh cilantro. Serve hot, on its own or over cooked quinoa or rice.
Notes
- Spice Level: Adjust red pepper flakes to your preference. Omit if sensitive to spice.
- Protein Boost: Add a can of drained and rinsed chickpeas or lentils.
- Greens: Stir in spinach or kale during the last few minutes of cooking.
- Other Vegetables: Add carrots, celery, or zucchini.
- Peanut Butter: Stir in a tablespoon or two of peanut butter or almond butter for richer flavor.
- Make it Ahead: Flavors meld together beautifully overnight.
- Freezing: Cool completely before transferring to freezer-safe containers.
- Prep Time: 20 minutes
- Cook Time: 35 minutes