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Creamy Sweet Potato and Coconut Stew

by Ramona Debono

This stew contains simple ingredients and only requires one-pot and 30 minutes or less of your time. A perfect weeknight dinner to keep you warm during the colder months.


Creamy Sweet Potato and Coconut Stew

Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 1 tbsp olive oil
  • 3 cloves garlic, minced
  • 1-inch ginger, thinly sliced
  • 1 white onion, thinly sliced
  • 2 tsp ground cumin
  • ½ tsp cinnamon
  • ¼ tsp ground nutmeg
  • ¼ tsp cayenne pepper
  • 2 medium sweet potatoes, cut into chunks
  • 150g, butternut squash chopped
  • 1 can full-fat coconut milk
  • 1 cup vegetable broth
  • Pepper
  • Salt
  • 1 tbsp tahini
  • Juice from ½ lemon
  • A handful of chopped roasted cashew nuts, to serve


  • In a soup pot, heat oil until shimmering.
  • Add garlic, ginger, onion, and a pinch of salt. Cook for 3-4 minutes until soft and translucent.
  • Stir in spices and toast for 1 minute.
  • Add sweet potatoes and butternut squash. Stir well to coat the vegetables in spices and onion mixture.
  • Pour in the coconut milk and vegetable broth. Bring to a low boil, then lower the heat and simmer for 20 minutes.
  • Stir in the tahini and squeeze in juice from ½ lemon. Season with salt and pepper to taste.
  • Transfer half of the stew into a blender and blend until smooth.
  • Pour back into the pot and stir to combine.
  • Serve stew with a sprinkle of roasted cashews.


You can serve this stew alongside some rice or couscous, or some warm naan bread. This stew can also be fully blended and served as a soup.


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