Sweet Potato Stew
This comforting sweet potato stew is a delicious stew with coconut milk, turmeric, kale, and rice. It is great for detox!
Servings: 6 people
Ingredients
- 1-2 tablespoon olive oil
- 1 medium white or yellow onion diced
- 1 inch chopped fresh ginger
- 3 large garlic cloves grated or diced small
- 2 teaspoon pink salt or sea salt
- 1 tsp each paprika, turmeric, and black pepper
- ⅛ teaspoon cinnamon
- dash of both nutmeg and cayenne pepper
- 4 carrots sliced
- 3 cups spinach or chopped kale
- 4 cups sweet potato diced (about 1 very large or 2 smaller sweet potatoes)
- 1 32 oz vegetable stock
- 1 13.5 oz can of full-fat coconut milk
- 1 serving cooked jasmine, basmati, or wild rice cooked according to directions on the box
Instructions
- Cook one serving of rice according to the directions on the package and set aside.
- Clean and chop onion, ginger, carrots, and sweet potato. I left the skin on the sweet potato.
- Heat a soup pan on medium-low heat with the olive oil. Saute the onions and ginger for a couple of minutes.
- Add in the carrots, grated garlic, and the diced sweet potatoes and stir.
- Season with salt, pepper, paprika, turmeric, cinnamon, nutmeg, and cayenne.
- Stir in the coconut milk. (If you would like to reserve some coconut cream for a topping for your stew at the end. Spoon out about a tablespoon and set aside.)
- Stir in the vegetable broth.
- Wash kale then chop it into bite-size pieces. Stir into stew.
- Simmer stirring occasionally for about 25-35 minutes or until vegetables are tender. Taste and add more salt or pepper if needed.
- Stir in cooked rice.
- Serve and top with your choice of chopped cilantro, chili flakes, reserved coconut cream, or fresh jalapenos.