Sweet Potato Curry Stew

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Sweet Pea Living | Sweet Potato Curry Stew | Plant Based Food | Vegan

Earlier this month I was checking out at a Trader Joe’s and the clerk complained that he wasn’t ready for October. “The rain, the cold… I just hate it. I wish this hot summer weather would stay year round.” I gave him a polite smile, but I couldn’t believe what this guy was saying. Fall is easily my favorite season of the year. I become giddy when the weather gets colder and I love to start planning new soups and stews for our chilly-night dinners. Maybe that clerk didn’t know what he was missing out on, but I’d like to think that this Sweet Potato Curry Stew would change his mind about Fall.

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Sweet potatoes are my favorite thing about fall cooking. This versatile vegetable can be boiled, baked, roasted, sauteed, mashed, or fried and will, without a doubt, always taste amazing. Sweet potatoes were the perfect addition to this sweet curry stew. They partnered beautifully with the cloves, cinnamon, and curry spices. You will love the flavors in this stew!

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This recipe began as something different. I originally planned to make a spicy sweet potato curry skillet with red bell peppers, chickpeas, onions, and some light curry seasonings. As I was prepping the recipe, I found leftover broccoli, radishes, and green chilies in our fridge and I decided to get creative. I grabbed an extra cinnamon stick from our pantry and without any warning, our spicy dinner plans got a little sweet. Nothing wrong with that in my book!

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This Sweet Potato Curry Stew was a perfect change of pace from our typically spicy meals. It was sweet (but not too sweet), flavorful, and absolutely delicious. I hope you give this recipe a chance, and when you do, tag me on Instagram @sweetpealiving or use the hashtag #sweetpealiving to share your photos! You know you want to…

Sweet Potato Curry Stew


AuthorSweet Pea LivingDifficultyBeginner

Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

INGREDIENTS
 2 sweet potatoes, skinned and diced
 2 tbsp avocado oil
 1 tsp cloves, ground
 1 stick cinnamon
 1 bay leaf
 1 yellow onion, diced
 2 green chilies, chopped
 1 tsp ginger paste
 1 tsp ginger, minced
 2 tomatoes, roughly diced
 1 medium sized broccoli head, cut into florets
 15.50 oz can chickpeas, drained and rinsed
 1 red bell pepper, chopped
 3 radishes, sliced into matchsticks
 1 tbsp red chili powder
 ½ tsp turmeric powder
 1 tsp roasted coriander powder
 ½ cup water
 ½ cup coconut milk

INSTRUCTIONS
1

Boil diced sweet potatoes for 10 minutes, until slightly softened. Drain when ready.

2

Heat avocado oil in a wok or large pan. Add cloves, cinnamon stick, bay leaf, onions, green chilies, ginger paste, and minced garlic. Saute until onions turn translucent.

3

Add tomatoes, broccoli, chickpeas, bell pepper, and radishes. Cook until tomatoes turn soft and mushy.

4

Add the red chili powder, turmeric powder, and coriander powder.

5

Add the par-boiled sweet potatoes, water, and coconut milk.

6

Cook until stew reaches desired consistency. Remove cinnamon stick and bay leaf (or leave in for decoration).

7

Serve hot and enjoy!

Ingredients

INGREDIENTS
 2 sweet potatoes, skinned and diced
 2 tbsp avocado oil
 1 tsp cloves, ground
 1 stick cinnamon
 1 bay leaf
 1 yellow onion, diced
 2 green chilies, chopped
 1 tsp ginger paste
 1 tsp ginger, minced
 2 tomatoes, roughly diced
 1 medium sized broccoli head, cut into florets
 15.50 oz can chickpeas, drained and rinsed
 1 red bell pepper, chopped
 3 radishes, sliced into matchsticks
 1 tbsp red chili powder
 ½ tsp turmeric powder
 1 tsp roasted coriander powder
 ½ cup water
 ½ cup coconut milk

Directions

INSTRUCTIONS
1

Boil diced sweet potatoes for 10 minutes, until slightly softened. Drain when ready.

2

Heat avocado oil in a wok or large pan. Add cloves, cinnamon stick, bay leaf, onions, green chilies, ginger paste, and minced garlic. Saute until onions turn translucent.

3

Add tomatoes, broccoli, chickpeas, bell pepper, and radishes. Cook until tomatoes turn soft and mushy.

4

Add the red chili powder, turmeric powder, and coriander powder.

5

Add the par-boiled sweet potatoes, water, and coconut milk.

6

Cook until stew reaches desired consistency. Remove cinnamon stick and bay leaf (or leave in for decoration).

7

Serve hot and enjoy!

Sweet Potato Curry Stew

Sweet Potato Curry Stew

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