• 20
    min
    Prep Time
  • 30
    min
    Cook Time
  • 50
    min
    Ready in

  • per
    Yield
  • 320
    cal
    Calories
  • User Review:
    0
  • User Rating:
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Recipe Overview

  • Author’s name:Vegor
  • Recipe type:Main Course
  • Allergens:
  • Seasons:summer,fall
  • Cuisines:
  • Courses:dinner,lunch

Recipe Description

A mouthwatering vegan twist on the classic Caribbean coconut stew, featuring sweet potatoes and a rich array of spices simmered in coconut milk.

Ingredients

  • 2 tbsp coconut oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 tsp ginger, grated
  • 2 sweet potatoes, peeled and cubed
  • 1 can (14 oz) coconut milk
  • 1/2 cup vegetable broth
  • 1 tsp turmeric
  • 1 tsp curry powder
  • Salt and pepper to taste
  • 2 scallions, sliced
  • 1 tbsp fresh thyme leaves

Steps:

  1. Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until the onion is translucent.
  2. Add the cubed sweet potatoes, stirring to coat with the spices.
  3. Pour in the coconut milk and vegetable broth. Bring to a simmer.
  4. Stir in turmeric and curry powder, season with salt and pepper.
  5. Cover and cook for about 25-30 minutes, or until the sweet potatoes are tender.

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Vegor “The scientist”

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