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
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.
I doubled the amounts of sweet potato and apple, intending to serve 8 as a side dish. Everyone loved it, but there was only enough for about 2 tablespoons per person. It would have been helpful to have an indication of the size of the cubes of sweet potato and apple, relative to the cooking time.
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!