Creamy Sweet Potato and Coconut Stew

by Ramona Debono February 15, 2021

by Ramona Debono

creamy-sweet-potato-stew-ingredients-vegan-recipe-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
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Cooking Time: 30M 30M

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5
( 1 voted )

Ingredients

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

Instructions

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.

Notes

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.

Enjoy!

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Ramona Debono

Plant-based human with a passion for cooking, baking (and eating). A firm believer that food should nourish your body, and satisfy the soul.

Creamy Sweet Potato and Coconut Stew