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Sweet Potato Coconut Stew
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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 minutes
Cook Time32 minutes
Servings: 6 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.