👨‍🍳 作り方

1. 1

   Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and sliced ginger and cook for another 2 minutes until fragrant.

2. 2

   Stir in the ground cumin, cinnamon, and cayenne pepper. Toast the spices for 1 minute until fragrant.

3. 3

   Add the sweet potato chunks to the pot. Stir well to coat the vegetables in the spice mixture.

4. 4

   Pour in the full-fat coconut milk and vegetable broth. Bring the mixture to a low boil, then reduce the heat to low, cover, and simmer for 20 minutes, or until the sweet potatoes are tender.

5. 5

   Stir in the tahini and the fresh lemon juice. Season with salt and black pepper to taste.

6. 6

   For a creamier texture, transfer half of the stew to a blender and blend until smooth. Pour the blended portion back into the pot and stir to combine. Alternatively, for a chunkier stew, skip this step.

7. 7

   Serve hot, garnished with fresh herbs or toasted nuts if desired.