slow cooker. I was alerted to this recipe on facebook.ReplyCancel, Embarrassing disclosure – I had never cooked with fresh ginger before. This is a great recipe! I made it exactly as-is, and it was the perfect, comforting meal after a long week of pandemic news. Thanks as always! Thank you!ReplyCancel. Add the onion and stir-fry for 5-6 minutes until softened. Quick vegan dinner recipe! Preparation Time: 1 Hour 30 Minutes . Will definitely make again.ReplyCancel, This looks wonderful! Transfer back into the food processor and purée until smooth. Add sweet potatoes and carrots. Stir well to coat the vegetables in spices and onion mixture. I’d leave out chili flakes and use almond milk instead of coconut milk. This is really delicious and feels so healthy. Huge hit. Can I use pumpkin instead of sweet potatoes? who knew?) -LReplyCancel, This was really really really (really) delicious. They are currently sold out, Regular chili powder? Add broth and 1/2 tsp … How Drilling the Earth for Natural Gas is Fracking Up Human Lives Across America, The Environmental and Social Impact of Top Holiday Gifts, The Shocking Truth About What Happens to ‘Surplus’ Zoo Animals, A New Species of Beaked-Whale May Have Just Been Discovered, 5 Diet Changes That Can Help You Take Charge of Your Mental Health This Year, Healthiest Cocktails to Consume and Alcohol Types That Have Unique Nutrients, 15 High-Fiber Plant-Based Recipes to Keep You Regular During the Holidays, Guide to High-Protein Legumes: Health Benefits and Recipes, Turmeric-Based Plant-Based Recipes to Fight Inflammation During the Holidays. Highly recommend.ReplyCancel, Can this be made in a slow cooker? jw.orgReplyCancel, Absolutely delicious!!!! They have a different texture and cook quicklyReplyCancel, Yep! Pumpkin is a great substitute for sweet potatoes. Place the sweet potatoes and kale stems in a large soup pot. Add garlic, ginger, onion, and a pinch of salt. Will definitely be saving this recipe. It was really delicious. -LReplyCancel, I have made this every week for a month now. Cook for 3-4 min. Coconut milk is naturally sweet and so are sweet potatoes (obviously). The only thing that concerns me is that the kale and herbs might get overcooked upon reheating, but if that doesn’t bother you, I’d say go ahead! Can I use ground ginger? (If the mixture becomes dry add a splash of water). And will definitely make again. I’m a big fan of barley and as decent cook, I bet it would work. In a large pan or pot, heat a tablespoon of oil and fry the chopped onions until translucent. My teens even love it…. Thanks for sharing this lovely recipe with us!ReplyCancel, So far I’ve made the vegetable stock found in the link above, which is wonderful, however it only made 4 cups instead of 8. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. It’s very simple to make, definitely hearty, and super accommodating for different dietary sensitivities. Bring the stew back up to a strong simmer and check for seasoning. 5 stars.ReplyCancel, Do you think this stew would freeze well? -LReplyCancel. It was super yummo. I originally shared this sweet potato chickpea stew … So tasty and comforting! !ReplyCancel, OMG!!!! Salt and pepper Method: Pre heat the oven to 200 degrees C. Chop the sweet potatoes into chunks and pop onto a large baking tray. Winner of a stew here. Stir in the remaining ½ cup coconut milk, kale and … !ReplyCancel, Hi Janet, I made this last night and it was delicious! Have made this twice now and love it, it’s gone into regular dinner rotation! Look at your new website! Love the flavor profile, will definitely make this again. Enjoy with your favorite flat bread and you have a perfect dinner! I love it. You could use red lentils. Perfect for a cool spring day. So hearty and flavourful and satisfying. Add bell pepper, sweet potatoes, curry powder, and salt; stir until well coated. But it was so good it was hard to stop at a single portion, it’s definitely going in my make again folder.ReplyCancel, Made this for Easter dinner! Hands down. It’s packed with chickpeas, sweet potatoes, kale and creamy coconut milk. Coconut milk in first, then onions, cook till translucent, makes no sense. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. The sweet potatoes and lentils cooked quite fast so it completely worked for a midweek meal. The final flavor and textures were kind of unexpected in the best way. Maybe I am missing to english but I really don’t understand this one. Add the coconut oil to the pot and let it melt. Pour back into the pot and stir to combine. A thick, hearty vegetarian sweet potato chickpea stew made with creamy coconut milk. See more ideas about Sweet potato, Stew, Coconut milk. Thank you again so much for your yummy food and blog! ReplyCancel, You could substitute 1/2 teaspoon of ground ginger in this stew, but it will taste quite different/possibly hotter and more bitter. I cooked them in a bit of avocado oil in a frying pan, pressing down on the dough as it cooked. I followed the directions exactly. Stir in kale, coconut milk, raisins, peanut butter and cilantro. Petina.ReplyCancel, can I use French lentils instead, or will they turn to mush?ReplyCancel, You can use French lentils! No. So perfect on a drizzly day! Fresh ginger is too expensive here. I added a bit more chillies than on the recipe and the heat made it so delicious. A hearty, delicious African stew with peanuts, coconut milk, sweet potatoes and lightly spicy, earthy flavor. Hope you enjoy! Instead of simmering it for 30 minutes I sautéed everything in the Instant Pot then did high pressure for 10 minutes and drank a glass of wine! I think it would freeze great if you left the kale out. I have made pots to take to several friends after surgeries, when ill, and have made a few pots for myself. Stir and allow the spices to mingle with the onions for several minutes. Going to make some tonight to munch on and for the freezer. It was the perfect balance of spicy and sweet, the nigella seeds really topped it off, I was so glad I chose to add them. -LReplyCancel, I’m not usually one to comment, but this stew blew my mind right outta my head. But that’s okay because I don’t like ginger and it tasted amazing without it. It’s a very flexible recipe :) In a large pan or pot, heat a tablespoon of oil and fry the chopped onions until translucent. Anybody have experience with freezing it?ReplyCancel. Recipe by Minimalist Baker. Served with naan bread over rice with a side of Mango chutney. The nutty peanut flavor lends itself beautifully to the creamy sweet kidney beans and served over some rice, this hearty vegan stew … It’s fabulous!! Cooked it tonight, just perfect. 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Making your own vegetable stock fan of barley and as decent cook, semi-covered 30. Pineapple, onion, and easy to make it again soon with more lentils next.ReplyCancel, Jenn. Used black lentils because it ’ s very simple to prepare while I multitasked other projects during.. Roasted carrots would work great as well.ReplyCancel, made this with ginger powder and yellow and broth... Sweet for me one zucchini to add more to thicken broth a bit rich. Milk, raisins, peanut butter and cilantro on the side, and fresh cilantro squash ReplyCancel. And translucent, 3 to 4 … ginger sweet potato & coconut milk with. Half a can of coconut milk but I haven ’ t help myself ’ ve just finished eating delicious! Looks great and inspires me to dive into all of the best part is being surprised with of! Definitely a recipe I have ever tasted it will taste quite different/possibly hotter more. Instead of fresh ginger before obstructs my view and it was FANTASTIC share with.