Creamy Sweet Potato Coconut Stew
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.
Ingredients
- 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
To Serve:
- Fresh basil
- Toasted cashews
Instructions
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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.