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Sweet Potato Coconut Stew
From Statesboro Market2Go
<p>A creamy, savory-sweet vegan stew! Please consider leaving a picture or comment if you decide to try this recipe!</p>Source: onegreenplanet.org (Entered by Ariana Giddens)
Serves: 4
Vegan!
Ingredients
1 tablespoon
Olive oil
3 cloves
Garlic (minced)
1 inch
Ginger (thinly sliced)
1/2 of a
Onion (preferably white, thinly sliced)
2 teaspoons
Ground cumin
1/2 teaspoon
Cinnamon
1/4 teaspoon
Ground nutmeg
1/4 teaspoon
Cayenne pepper
dash of
Red pepper flakes (optional)
2 medium sized
Sweet potatoes (cut into chunks)
1
Carrot (roughly chopped)
2 cups
Full fat coconut milk
1 cup
Vegetable broth
Salt
Pepper
1 tablespoon
Tahini
Juice from 1/2 of a lemon
Fresh basil (for serving)
Toasted cashews (for serving)
Step by Step Instructions
- Heat the oil in a heavy-bottomed pot until it is simmering. Add the garlic, ginger, onion, and a pinch of salt, then cook for 3 to 4 minutes. Stir in the cumin, cinnamon, nutmeg, cayenne pepper, and red pepper flakes (if using). Add the sweet potatoes & carrots and stir them well to ensure they are coated. Add the coconut milk & vegetable broth.
- Bring to a low boil, then reduce to a simmer and cook for 20 minutes. Add the lemon juice and salt & pepper to taste. Add half of the stew to a blender, blend until smooth, then return the smoothed mixture back to the stew and stir it back in.
- Serve with fresh basil and/or toasted cashews.