Embrace the warmth and comfort of a nourishing bowl of Sweet Potato Coconut Stew! This recipe is a perfect blend of earthy spices, creamy coconut milk, and tender sweet potatoes, creating a bowl of delicious, plant-based goodness. Ideal for a cozy night in, this stew is packed with flavor and nutrients while keeping the ingredients minimal. With chickpeas for added protein and greens for a pop of freshness, it’s a satisfying meal that’s easy to make and hard to resist. Plus, it’s vegan, gluten-free, and can be prepared in just under an hour!

You Will Need

Sweet Potatoes: The star of this dish, sweet potatoes add a creamy texture, natural sweetness, and are rich in fiber, vitamins A and C, and antioxidants.
Coconut Milk: This stew’s creamy base, coconut milk adds a rich, velvety texture and complements the warmth of the spices. Opt for full-fat coconut milk for a thicker, creamier stew or lite coconut milk if you prefer a lighter version.
Chickpeas: High in protein and fiber, chickpeas make this stew more filling and add a satisfying texture. They blend well with the other ingredients, providing a subtle nutty flavor.
Ground Coriander and Turmeric: Swapping curry powder for coriander gives this stew an earthy flavor with citrusy notes, while turmeric brings warmth and a vibrant golden color. Both spices are packed with health benefits, such as anti-inflammatory properties and antioxidants.
Fresh Ginger: Ginger adds a touch of warmth and a hint of spice, enhancing the stew’s flavors. Fresh ginger is recommended, but powdered ginger can work in a pinch.
Baby Spinach or Kale: Greens add a pop of color, freshness, and nutrients like iron and vitamins C and K. They balance the sweetness of the potatoes and the richness of the coconut milk.

How to Make

Sauté the Aromatics: Start by heating coconut oil in a large pot. Add diced onion, garlic, and fresh ginger, sautéing until the onion is translucent. This base layer of flavors adds depth to the stew.

Add the Spices: Sprinkle in the ground coriander, turmeric, and optional red pepper flakes. Let the spices cook for a minute to release their flavors and enhance the aroma.

Add Sweet Potatoes and Liquids: Toss in the cubed sweet potatoes, coconut milk, and vegetable broth. Stir everything together, then bring it to a gentle boil. Lower the heat and let it simmer until the sweet potatoes are tender.

Finish with Chickpeas and Greens: Stir in the chickpeas and greens, allowing them to cook for a few minutes until the greens are wilted. Season with salt and pepper to taste.

Serve and Garnish: Serve warm with fresh lime wedges for a zesty finish that balances the stew’s creamy richness.

Top Tips

Cut Sweet Potatoes Evenly: For consistent cooking, cut your sweet potatoes into uniform cubes. This ensures that all pieces become tender at the same time.
Customize the Greens: While baby spinach and kale work wonderfully, feel free to add your favorite greens. Swiss chard or collard greens make great alternatives.
Adjust the Heat: If you like a little kick, add more red pepper flakes or even a diced chili pepper along with the spices.
For a Thicker Stew: If you prefer a thicker consistency, use less broth or simmer the stew uncovered for a few extra minutes to let some liquid evaporate.

Print Recipe

Sweet Potato Coconut Stew

This Sweet Potato Coconut Stew is a perfect combination of flavor, warmth, and nourishment – ideal for chilly days or when you want something comforting and wholesome.

Prep Time15

Cook Time32

Servings: servings

Calories: 351kcal

Ingredients

1 tablespoon Coconut oil or olive oil
1 Large onion (diced)
2 cloves Garlic (minced)
1 tablespoon Fresh ginger (minced)
1 teaspoon Ground coriander
1 teaspoon Ground turmeric
¼ teaspoon Red pepper flakes (optional for heat)
2 Large sweet potatoes (peeled and cubed)
14 oz Coconut milk (canned)
3 cups Vegetable broth
15 oz Chickpeas (canned, drained and rinsed)
2 cups Baby spinach or kale leaves
Fresh lime wedges (for serving)

Instructions

Sauté Aromatics: In a large pot, heat the coconut oil over medium heat. Add the diced onion, garlic, and ginger, and sauté until the onion is translucent, about 3-4 minutes.
Add Spices: Stir in the ground coriander, ground turmeric, and red pepper flakes (if using) and cook for 1 minute, allowing the spices to release their aromas.
Add Sweet Potatoes and Liquid: Add the cubed sweet potatoes, coconut milk, and vegetable broth. Stir to combine and bring the mixture to a gentle boil.
Simmer: Lower the heat and simmer for 15-20 minutes, or until the sweet potatoes are tender.
Add Chickpeas and Greens: Stir in the chickpeas and greens. Cook for an additional 5 minutes, just until the greens are wilted.
Season and Serve: Season with salt and pepper to taste. Serve warm with fresh lime wedges on the side for a bright, tangy finish.

Nutrition