Sweet-Potato Stew
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Sweet potatoes
- Apples
- Onions
- Coconut milk
- Chilis (dried or fresh)
- Ginger
- Vegetable stock or water
- Peanuts
- Cilantro
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Preparation
- Step 1
Saute 1 pound cubed sweet potatoes, a peeled and cubed apple, chopped onion, minced chili (dried or fresh) and minced ginger, along with a sprinkle of curry powder in a large saucepan until the onion is soft, 5 or 6 minutes.
- Step 2
Add coconut milk thinned with vegetable stock or water to about halfway up the sides of the mixture; cook until soft, then mash about half of the mixture.
- Step 3
Garnish with chopped peanuts and cilantro and serve.
Private Notes
Comments
Any amounts????
In terms of amounts, I used the suggested 1 pound of sweet potatoes, one large apple, one large onion, one inch of fresh ginger, two cayenne peppers and a sprinkle of curry. I added a full can of coconut milk and 1 1/2 c. of broth. This is a very tasty soup, and I think the writer left the amounts up to the cook, so you could make it according to your tastes. Instead of mashing it, I placed most of the soup in the blender. This is great served with a crusty bread and large salad. Very tasty!
SO RICH & GOOD! Made soup not stew. 1T coco oil 2lb peeled swt potato 2 cored unpeeled gala 2 sm yel onion 1 can lite coco milk 2 serrano chilis (w/ seed) 1T ginger 1T curry powder 1t sea salt 3C veg stock Cilantro Put potatoes, apples, onion though food processor using slicer. Saute w/ oil, minced chili & ginger until onion soft. Add coco milk stock mix, curry powder, salt. Simmer 20 min. Batch blend w/ cilantro stems/leaves. Return to simmer 10 min. Serve w/ lime wedge. Yield 80 oz.
Big hit at dinner party with a vegan/dairy free guest. I started with mirepoix cooked down pretty significantly and added garlic paste to go with the ginger. I used a Cosmic Crisp apple as we’re in WA State where they’re everywhere, and I loved the crisp sweetness. Finally, added quite a bit of curry powder rather than a “sprinkle,” along with a bit of turmeric and garam masala, and we called it a curry and served it with rice. Worked well for us!
I’m trying to use up what I have in my pantry and fridge before heading out of town for Thanksgiving and I had all the ingredients for this recipe. I didn’t have high expectations, yet wow, I have to say that it turned out surprisingly good for being so easy and low-key. I added some raisins and. at the end, some lime juice. A winner! I will be making this dish again for sure!
First thing I’ve cooked since the 2024 election and it’s a winner! Stress-free. I added each element to the pot as it was ready. Happened to have 2 lonely cups of leftover chicken broth which took away its vegan-ness but it didn’t suffer. Rich and economical. Incongruously blissful while the audio from NewsHour drifted in from the next room. Bittman is a jewel.
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