Description
A deliciously warming dish where earthy sweet potatoes blend beautifully with creamy coconut milk and aromatic spices, creating a rich, flavorful stew.
Ingredients
Scale
- 2 large sweet potatoes, peeled and diced
- 1 can coconut milk
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 lime, juiced
- 4 cups vegetable broth
- 1 can chickpeas, drained and rinsed
- Salt and pepper, to taste
- Fresh cilantro, for garnish
Instructions
- Heat oil in a large pot over medium heat and sautรฉ chopped onion for 5-7 minutes until translucent.
- Stir in minced garlic and grated ginger; cook for another minute until fragrant.
- Add diced sweet potatoes, vegetable broth, coconut milk, and lime juice; stir to combine and bring to a boil.
- Reduce heat to a gentle simmer and let cook for about 20 minutes until sweet potatoes are tender.
- Mix in chickpeas and season with salt and pepper; cook for an additional 5 minutes.
- Serve warm, garnished with fresh cilantro.
Notes
This stew is suitable for make-ahead preparation and can be refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg