Vegan Spicy Sweet Potato Stew

Vegan Spicy Sweet Potato Stew

It’s been a little quiet here over on the Hello to Healthy blog. Please forgive me. I just moved (again). Moving sucks. No other word for it. We’re still unpacking over a week later but now I feel a little clearer and am back to the blog. Lots of recipes and healthy inspiration to come!

This recipe is just so wonderful, I couldn’t not share it. I dragged my children to our local Farmers’ Market on Saturday. In subzero temperatures, they were not happy. So our visit was super quick and they calmed down after we had picked out some apples and fresh bread rolls for lunch. In the middle of the market, the amazing volunteers were giving out little samples of this stew. It wasn’t much to look at and I was skeptical. But when I tasted it – oh my! Delicious sweet potato, coconut milk, flavors of rosemary and chili filled my mouth. If you think vegan food is bland and boring, try this. It’s got so many delicate layers of flavors and is perfect for this polar vortex that we are living through right now. It’s also the perfect dish to impress your guests at a potluck or dinner party.

Spicy Sweet Potato Stew

Ingredients:

You can play around with the ingredients, adding more sweet potato or spices to taste but here is the basic recipe.

2 medium sweet potatoes, cubed
1 apple (choose a tart apple), cubed
1 white onion, diced
1 can coconut milk
1 chili (dried or fresh), minced
1 inch of fresh ginger, minced
1 teaspoon dried or fresh rosemary
Vegetable Stock or filtered water
Coconut oil

Toppings:

Crushed peanuts
Chopped cilantro

Method:

  1. In a large saucepan, saute the cubed sweet potato in 1 – 2 teaspoons of coconut oil with the apple, onion, chili, rosemary and ginger until the onion is soft and translucent.
  2. Add the coconut milk and vegetable stock or filtered water to halfway up the sides of the mixture. Cook until soft.
  3. Once soft, mash half of the mixture.
  4. Serve hot garnished with crushed peanuts and cilantro.

Inspiration for this recipe from Mark Bittman of the NY Times and the Grand Army Farmers’ Market, Brooklyn, NY.

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