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