Tuesday, January 09, 2018

Curried Sweet Potato Stew

  • 1 medium onion, diced
  • 2 tablespoons garlic, minced
  • 4 teaspoons ginger root, minced
  • 1 teaspoon curry powder
  • 1 teaspoon ground cumin
  • 1 teaspoon turmeric powder
  • 1 teaspoon ground coriander
  • 1/4 teaspoon chili flakes
  • 15oz sweet potato, pealed and diced (about 1 large)
  • 1 small head of cauliflower, cut into bite sized pieces
  • 540ml chickpeas, drained and rinsed
  • 540ml diced tomatoes
  • 400ml light coconut milk
  • 1 cup vegetable broth, no salt added
  • 5oz baby spinach
  • 3/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 2 tablespoons water

  • In a nonstick pan add in your water, onion, and garlic and sauté on medium until onions become translucent
  • Add in ginger and cook for 1 minute.
  • Add in the curry powder, cumin, turmeric, coriander and chili flakes and cook for another minute or until spiced become fragrant
  • Add in sweet potato, cauliflower, chickpeas, diced tomatoes, coconut milk, vegetable broth and mix well. 
  • Bring the pot to a boil, reduce to a simmer, cover and let cook for 15 minutes.  At the 15 minute mark remove the lid, stir and continue cooking, uncovered for another 15 minutes.
  • Add in spinach and cook for another 3 minutes, stirring to help wilt the spinach.

Makes 8 servings which is 1 cup per serving.  I like to serve the stew over some basmati rice.

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