-
20
minPrep Time -
30
minCook Time -
50
minReady in -
perYield -
320
calCalories
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:
- Heat coconut oil in a large pot over medium heat. Add onion, garlic, and ginger, sautéing until the onion is translucent.
- Add the cubed sweet potatoes, stirring to coat with the spices.
- Pour in the coconut milk and vegetable broth. Bring to a simmer.
- Stir in turmeric and curry powder, season with salt and pepper.
- Cover and cook for about 25-30 minutes, or until the sweet potatoes are tender.
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