Sweet Potato Stew with Coconut Milk

Sweet potatoes, creamy coconut milk and a generous handful of spinach all go into one pot. Kidney beans and peppers add colour, while curry powder and garlic give the stew its warmth.

Sweet potato, coconut milk and plenty of vegetables

Sweet potatoes are one of my favourite ingredients. Here, light coconut milk, peppers and kidney beans turn them into a thick, creamy stew. Fresh spinach goes in towards the end so it only cooks for a few minutes.

Getting the sweet potatoes tender

Cut the sweet potato into roughly 2 cm cubes so the pieces cook evenly. They should be tender but still hold their shape when stirred. If the stew gets too thick, add a splash of water. Finish with salt, pepper and curry powder to taste.

Make a little extra for tomorrow

This stew works well as a make-ahead meal. Cool leftovers promptly and refrigerate in a covered container. Add a splash of water when reheating and heat thoroughly. Scatter over fresh coriander just before serving.

Kitchen tip

Using frozen leaf spinach? Add it earlier and cook it fully according to the packet instructions. Fresh spinach only needs a few minutes.

Find more ideas in my soups and stews, or try my sweet potato soup with carrots.

Easy recipe

Sweet Potato Stew with Coconut Milk

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Vegan sweet potato stew with coconut milk, kidney beans and spinach. A creamy one-pot recipe ready in 40 minutes and easy to make ahead.

Prep time

10 min

Cook time

30 min

Yield

4 servings

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Ingredients

− 4 +

• 400 gsweet potato, peeled, about 1 large
• 120 gpepper, about 1 pepper, trimmed
• 240 gkidney beans, drained weight, about 1 can
• 400 mllight coconut milk
• 100 gonion, about 1 onion
• 1 clovegarlic
• 150 gfresh leaf spinach
• 15 gtomato paste
• 1 tsprapeseed oil
• salt, pepper and curry powder, to taste
• fresh coriander, optional

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Instructions

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1. Peel the sweet potato and cut into roughly 2 cm cubes. Deseed and dice the pepper; finely chop the onion and garlic. Drain and rinse the kidney beans. Wash the fresh spinach thoroughly and drain.
2. Heat 1 tsp rapeseed oil in a large saucepan. Cook the onion and sweet potato over medium heat for about 5 minutes. Add the pepper, garlic, tomato paste and curry powder and cook briefly, stirring.
3. Pour in the coconut milk and bring to a boil. Cover and simmer gently for about 15–20 minutes, until the sweet potato is tender. Stir occasionally and add a splash of water if needed.
4. Add the kidney beans and heat for about 5 minutes. Fold in the fresh spinach and let it wilt. Season with salt, pepper and curry powder, and serve with fresh coriander if you like.

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Nutrition per serving

Calories

326 kcal

Protein

10 g

Carbohydrates

38.6 g

Sugar

9.9 g

Fat

13.9 g

Saturated fat

11.3 g

Fibre

10.4 g

Salt

0.6 g

Data source: USDA SR28

Recipe: Corinna · kitchensplace