Kitchen Confidant Blog

Coconut Curried Vegetable Stew

Yields 4 Servings

  • 1 lb. sweet potatoes or butternut squash (cut into 1 in. cubes)
  • 1 medium onion (diced)
  • 2-3 cloves garlic (minced)
  • 1 cup vegetable stock or water
  • 2 Tbsp Madras curry
  • 2 tsp powdered ginger
  • 1-2 kaffir lime leaves (bruised
  • or cut)
  • 1 stick of lemongrass (bruised)
  • 2 Tbsp honey
  • 1 15 oz can coconut milk
  • 1 15 oz can chickpeas (drained & rinsed)
  • 1 red pepper (cut into 1 in. cubes)
  • 1 cup fresh spinach leaves (or other greens)
  • 1 tablespoon chopped Thai basil leaves (optional)
  1. Preheat oven to 400 degrees.
  2. Place sweet potatoes on a sprayed sheet pan and dry roast until soft, but not mushy. (about 30 minutes) Remove to cool.
  3. Sauté the onion in a medium stockpot over medium heat and cook until translucent.  
  4. Add garlic and half of the vegetable stock to prevent the onions from burning.    
  5. Add the curry and ginger, & stir to combine with the onions.
  6. Add kaffir lime leaves, lemongrass, honey & coconut to the stockpot, along with the remaining vegetable broth. Stir to combine.  
  7. Cook over low heat for 15-20 minutes.
  8. Add chickpeas, red pepper & the sweet potatoes & cook 1 minute or until heated through.  
  9. Turn off heat and gently stir in spinach.
  10. Place ½ cup of cooked brown rice into 4 bowls & divide stew over rice.

PRINTABLE RECIPE CARDS!

Coconut Curried Vegetable Stew (part 1).jpg