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Hawaiian Sweet Potato Coconut Stew
A comforting and flavorful stew featuring the natural sweetness of sweet potatoes simmered in creamy coconut milk, with warming spices.
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- 1 tbsp Olive oil
- 1 medium Yellow onion(thinly sliced)
- 3 cloves Garlic(minced)
- 1 inch piece Fresh ginger(grated or minced)
- 2 tsp Ground cumin
- 1 tsp Ground turmeric
- 1 tsp Ground coriander
- 0.25 tsp Cayenne pepper(or to taste)
- 2 large Sweet potatoes(peeled and cut into 1-inch cubes)
- 1.5 cups Full-fat coconut milk
- 1 cup Vegetable broth
- Salt(to taste)
- 1 tbsp Fresh lime juice
- 0.25 cup Fresh cilantro(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Heat olive oil in a large pot or Dutch oven over medium heat. Add the sliced yellow onion and cook until softened and translucent, about 5-7 minutes.
- 2
Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
- 3
Stir in the cumin, turmeric, coriander, and cayenne pepper. Cook for 1 minute more, stirring constantly, until the spices are fragrant.
- 4
Add the cubed sweet potatoes, coconut milk, and vegetable broth to the pot. Stir to combine.
- 5
Bring the stew to a simmer, then reduce heat to low, cover, and cook for 20-25 minutes, or until the sweet potatoes are tender.
- 6
Stir in the fresh lime juice and season with salt to taste.
- 7
Ladle the stew into bowls and garnish with fresh cilantro before serving.
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- âFor a thicker stew, you can mash some of the sweet potatoes against the side of the pot before serving.
- âAdd other vegetables like carrots or bell peppers for extra color and nutrients.
- âAdjust the cayenne pepper to your preferred level of heat.
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- Add a can of drained and rinsed chickpeas for added protein.
- Stir in a tablespoon of tahini for extra creaminess.
- Serve over rice or with a side of crusty bread.