An ultra creamy, hearty, and savory sweet potato coconut stew. A comforting and warm winter meal only made in one-pot and takes 30-minutes to make.
If you ask me what my favorite foods are, sweet potatoes are definitely on the list. From roasting it and stuffing it with vegetables and grains, to pureeing it into a creamy soup…it’s delicious and beautiful anyway you prepare it.
It is still extremely cold (for a WA born-n-raised) here in Seattle, so any time I have to make soup or stew I take it. I actually am not a big fan of homogenous textured soups, so I always try to add crunchy or tender vegetables. That’s why I chose to blend part of the stew while still keeping some of those tender, soft, and so delicious chunks of sweet potato.
This stew contains simple ingredients and only requires one-pot and 30 minutes or less of your time. A perfect weeknight dinner if you ask me.
This Creamy Coconut Sweet Potato Stew is…
- Simple
- Quick
- One-pot
- Creamy
- Hearty
- Vegan
- Gluten-free
- Oh so delicious!
An ultra creamy, hearty, and savory sweet potato coconut stew. A comforting and warm winter meal only made in one-pot and takes 30-minutes to make.
- 1 tbsp olive oil
- 3 cloves garlic, minced
- 1-inch ginger, thinly sliced
- ½ white onion, thinly sliced
- 2 tsp ground cumin
- ½ tsp cinnamon
- ¼ tsp ground nutmeg
- ¼ tsp cayenne pepper
- (Optional) dash of red pepper flakes
- 2 medium sweet potatoes, cut into chunks
- 1 carrot, roughly chopped
- 2 cups full-fat coconut milk
- 1 cup low-sodium vegetable broth
- Pepper
- Salt
- 1 tbsp tahini
- Juice from ½ lemon
- Fresh basil
- Toasted cashews
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In a heavy-bottomed pot, heat oil until shimmering. Add garlic, ginger, onion, and a pinch of salt. Cook for 3-4 min. until soft and translucent. Stir in spices and toast for 1 minute. Add sweet potatoes and carrots. Stir well to coat the vegetables in spices and onion mixture. Pour in coconut milk and vegetable broth. Bring to a low boil, then lower the heat and simmer for 20 minutes. Stir in tahini. Squeeze in juice from ½ lemon. Season with salt and pepper to taste.
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Transfer half of the stew into a blender. Blend until smooth. Pour back into the pot and stir to combine.
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Serve stew with fresh basil and a sprinkle of toasted cashews. Toast cashews by simply adding them to a small skillet over medium heat. Cook for 2-3 minutes. until golden brown, stirring frequently.
