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As an absolute sweet potato fan, I will show you in this post how to prepare a simple sweet potato stew with coconut milk. There is also a small vegetable dish and fresh herbs.
My sweet potato stew with coconut milk is quick and easy to prepare, makes you super full and can be wonderfully warmed up the next day. So if you are looking for a nice meal prep recipe, you have come to the right place.
This sweet potato stew is accompanied by crunchy vegetables; Among them are peppers and kidney beans as well as fresh spinach leaves and rounded off with a little tomato paste and coconut milk results in an aromatic stew that the whole family will enjoy.
Nutritional Information per serving
Calories: 290 – Protein: 9g – Fat: 14g – Carbs: 32g
Sweet Potato-Coconut Stew
- 1 sweet potato
- 1 bell bell pepper
- 1 can kidney beans
- 1 can coconut milk, reduced fat
- 1 onion
- 1 clove garlic
- 150g spinach leaves
- 15g tomato paste
- salt, pepper, garlic, curry
- cilantro, fresh.
- Step 1 Cut sweet potato, bell bell pepper, garlic and onion into cubes and sauté in a pot. Season with salt and pepper. After 5-10 minutes, deglaze with coconut milk and bring to a boil
- Step 2 stir in tomato paste, garlic and curry powder. Add the kidney beans and spinach and let everything reduce
Finely chop the cilantro and add. Set aside some fresh cilantro for serving.