Sweet Potato Stew

Sep 28

A hearty, budget-friendly stew packed with sweet potatoes, beans, and vegetables. Perfect for a nourishing family meal and great for leftovers.

Ingredients

2 tbsp olive oil or coconut oil
2 large garlic cloves, crushed
1 red onion, diced
1 tsp turmeric
Pinch of chili flakes
½ tsp ground coriander
½ tsp cayenne pepper
½ tsp paprika
2 large sweet potatoes (about 800 g), peeled and cubed
1 tbsp tomato paste
2 x 400 g cans diced tomatoes
2 x 400 g cans white beans (navy or cannellini), drained and rinsed
400 ml vegetable stock
2 to 3 handfuls fresh spinach or kale, chopped
Salt and pepper to taste

Instructions

Step 1: Prepare the Vegetables

Peel and cube the sweet potatoes. Dice the onion and crush the garlic.

Step 2: Cook the Aromatics

Heat the oil in a large pot over medium heat. Add the onion, turmeric, chili flakes, coriander, cayenne, and paprika. Cook for 4 to 5 minutes until softened and fragrant. Add the garlic and cook for 1 minute more.

Step 3: Build the Stew

Add the sweet potatoes, tomato paste, diced tomatoes, white beans, and vegetable stock. Season with a pinch of salt and pepper, then stir to combine.

Step 4: Simmer

Bring to a boil, then reduce heat to low. Cover and simmer for 20 to 25 minutes, or until the sweet potatoes are tender. For a thicker stew, remove the lid during the last few minutes of cooking. Stir occasionally to prevent sticking.