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creamy sweet potato coconut stew

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.

Course Main Course
Keyword sweet potato coconut stew, vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Author Taavi Moore


  • 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


  1. 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.

  2. Transfer half of the stew into a blender. Blend until smooth. Pour back into the pot and stir to combine.

  3. 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.