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To make a Coconut Curry Sweet Potato Stew, gather these simple ingredients: - 2 medium sweet potatoes, peeled and cut into 1-inch cubes - 1 can (13.5 oz) full-fat coconut milk - 1 cup vegetable broth (low-sodium preferred) - 1 tablespoon coconut oil - 1 medium onion, finely diced - 3 cloves garlic, minced - 1 tablespoon fresh ginger, finely grated - 1 tablespoon red curry paste (adjust for spice preference) - 1 teaspoon ground turmeric - 1 teaspoon ground cumin - 1 red bell pepper, diced into bite-sized pieces - 1 cup fresh baby spinach leaves - Salt and black pepper to taste - Fresh cilantro leaves, for garnish - Lime wedges, for serving Each ingredient plays a key role in making this stew rich and flavorful. Sweet potatoes bring a natural sweetness and texture. Coconut milk adds creaminess and depth. The spices—turmeric and cumin—bring warmth and earthiness. Fresh vegetables, like bell pepper and spinach, add color and nutrition. Coconut oil helps to sauté the onion, garlic, and ginger, letting their flavors shine. Using low-sodium vegetable broth keeps the stew balanced and healthy. Finally, don’t forget the lime and cilantro for garnishing. They add freshness and a burst of flavor that brightens the dish. {{ingredient_image_2}} 1. Cooking the aromatics: Start by heating coconut oil in a large pot over medium heat. Once the oil is hot, add the diced onion. Cook it for about 5 minutes until it is soft and clear. This step builds a flavorful base for the stew. 2. Adding spices for flavor enhancement: Next, add minced garlic and grated ginger to the pot. Stir for 1-2 minutes. This brings out their strong scents and flavors. Then, mix in red curry paste, ground turmeric, and ground cumin. Cook for 1 more minute to let the spices bloom. 3. Incorporating the sweet potatoes and bell pepper: Now, toss in the cubed sweet potatoes and diced red bell pepper. Stir them well in the pot. This ensures they soak up all the spicy goodness before we add the liquids. 1. Mixing in liquids for simmering: Pour in the coconut milk along with the vegetable broth. Stir everything to blend. Increase the heat to bring the stew to a gentle boil. This helps all the flavors meld together. 2. Cooking duration for perfect tenderness: Once boiling, lower the heat to let it simmer. Cover the pot and let it cook for 20-25 minutes. This gives the sweet potatoes time to soften and become creamy. 3. Adding spinach at the last stage: When the sweet potatoes are tender, add the baby spinach. Stir it in and let it cook for 5 more minutes. This wilts the spinach and keeps its bright color. Enjoy your delicious Coconut Curry Sweet Potato Stew! To get sweet potatoes just right, aim for 20-25 minutes of simmering. This time lets them soften and blend with the flavors. If you like them firm, check them a bit earlier. Adjusting spice levels is easy. Start with one tablespoon of red curry paste. Taste the stew after the sweet potatoes soften. If you want more heat, add more curry paste or a dash of chili powder. Fresh herbs add a pop of flavor. I love using cilantro. Simply chop it and sprinkle it on top. You can also use fresh basil for a different taste. Citrus options like lime wedges bring brightness to your stew. Serve them alongside your bowls. Guests can squeeze lime juice for an extra zing. For serving, consider pairing the stew with rice or crusty bread. This adds a nice touch and makes it a filling meal. Enjoy your cooking! Pro Tips Use Fresh Ingredients: Always opt for fresh vegetables and herbs to elevate the flavor of your stew. Fresh ingredients have more vibrant flavors and nutrients. Adjust Spice Levels: Feel free to modify the amount of red curry paste based on your spice tolerance. Start with less and add more gradually to achieve your desired heat level. Garnish for Flavor: Fresh cilantro and lime wedges not only enhance the presentation but also add a burst of fresh flavor that complements the richness of the stew. Meal Prep Friendly: This stew can be made in advance and stored in the refrigerator for up to three days. It also freezes well, making it a great option for meal prep. {{image_4}} You can easily switch up the veggies in this stew. Try adding carrots, zucchini, or cauliflower. Each brings a unique taste and texture. If you want protein, chickpeas are a great choice. Tofu is another option that soaks up flavors well. Both options add heartiness to the dish. Want your stew milder? Use less red curry paste. You can also skip the spices and let the coconut milk shine. If you love heat, add more red curry paste or some chili flakes. For a twist, try lime zest for brightness. Fresh herbs, like basil or cilantro, can also enhance the flavor and freshness of your stew. To keep your stew fresh, store it in an airtight container. Place it in the fridge if you plan to eat it within three days. Cool the stew to room temperature before sealing it. This helps avoid condensation, which can make your stew watery. When you’re ready to eat, reheat it on the stove over low heat. Stir it often to warm it evenly. You can also use a microwave. Just cover the bowl and heat it in short intervals, checking often. If you want to save the stew for later, freezing is a great option. Let the stew cool completely before transferring it to a freezer-safe container. Leave some space at the top for expansion. Seal it tightly and label it with the date. The stew can last up to three months in the freezer. When you want to enjoy it again, move it to the fridge to thaw overnight. To reheat, use the stove or microwave until it is hot throughout. Stir well to blend the flavors again. Can I substitute ingredients? Yes, you can swap the sweet potatoes for butternut squash. You can also use almond milk if you want a lighter base. If you prefer a different spice, try green curry paste instead of red. Is this stew gluten-free and vegan? Absolutely! This stew is both gluten-free and vegan. All the ingredients are plant-based and free from gluten. How long does the stew last in the fridge? The stew will stay fresh for about 3 to 5 days in the fridge. Just store it in an airtight container. Can I use a slow cooker for this recipe? Yes, a slow cooker works well for this stew. Cook on low for about 6 to 8 hours. How do I achieve a creamier stew? To make it creamier, add more coconut milk. You can also blend a portion of the stew before serving. This method will give it a rich texture. This dish combines sweet potatoes and coconut milk for a hearty stew. We listed key ingredients, highlighted preparation steps, and shared tips for perfect texture. You can adjust flavors and swap veggies for a personal touch. Storing leftovers is simple, ensuring you enjoy this dish later. Embrace your creativity with this recipe. It’s a great way to explore new flavors and ingredients. Enjoy cooking and sharing this nourishing stew with friends and family.

Coconut Curry Sweet Potato Stew

A creamy and flavorful stew made with sweet potatoes, coconut milk, and spices, perfect for a comforting meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Thai
Servings 4
Calories 350 kcal

Ingredients
  

  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes
  • 1 can (13.5 oz) full-fat coconut milk
  • 1 cup vegetable broth (low-sodium preferred)
  • 1 tablespoon coconut oil
  • 1 medium onion, finely diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, finely grated
  • 1 tablespoon red curry paste
  • 1 teaspoon ground turmeric
  • 1 teaspoon ground cumin
  • 1 red bell pepper, diced into bite-sized pieces
  • 1 cup fresh baby spinach leaves
  • to taste salt and black pepper
  • for garnish fresh cilantro leaves
  • for serving lime wedges

Instructions
 

  • Begin by heating the coconut oil in a large pot or Dutch oven over medium heat. Once the oil is melted and shimmering, add the finely diced onion. Sauté the onion, stirring occasionally, until it becomes translucent and slightly soft, which should take about 5 minutes.
  • Next, incorporate the minced garlic and grated ginger into the pot. Stir and cook for an additional 1-2 minutes, ensuring to keep an eye on them to prevent burning as the aromas release beautifully.
  • Add the red curry paste, ground turmeric, and ground cumin to the pot. Continue to cook, stirring constantly for 1 more minute. This step enhances the spices' flavors, allowing them to bloom.
  • Introduce the cubed sweet potatoes and diced red bell pepper into the pot. Toss them together, ensuring they are well-coated with the aromatic spice mixture.
  • Pour in the coconut milk and vegetable broth, stirring to combine. Increase the heat until the stew reaches a gentle boil—this will help incorporate all the flavors.
  • Once boiling, reduce the heat to low, cover the pot with a lid, and allow the stew to simmer for about 20-25 minutes. This will give the sweet potatoes ample time to become tender and creamy.
  • After the sweet potatoes are cooked to perfection, add the baby spinach. Stir them into the stew and cook for an additional 5 minutes or until the spinach is wilted and vibrant.
  • Season your stew with salt and black pepper to taste. Feel free to adjust the spices and seasoning according to your preference for a more personalized flavor profile.
  • Serve the stew hot, ladled into bowls. Garnish generously with fresh cilantro leaves and place lime wedges on the side to allow guests to squeeze in some extra citrus zesting for a fresh finish.

Notes

Adjust the red curry paste for desired spice level.
Keyword coconut curry, gluten-free, stew, sweet potato, vegan