Description

Ginger Sweet Potato Coconut Milk Stew is a warm and inviting dish that combines the earthy sweetness of sweet potatoes with the zesty kick of ginger, all enveloped in creamy coconut milk. This delightful stew is perfect for chilly evenings or as a comforting meal any time of year. With minimal ingredients and straightforward preparation, it’s an ideal choice for impressing guests or enjoying during cozy afternoons.

Ingredients

Scale

2 cups sweet potatoes, peeled and diced
1 tablespoon fresh ginger, grated
1 can (13.5 oz) full-fat coconut milk
1 medium yellow onion, chopped
3 cloves garlic, minced
2 cups low-sodium vegetable broth
2 cups fresh spinach

Instructions

Sauté onion and garlic in a large pot over medium heat until translucent.
Add grated ginger and diced sweet potatoes; sauté for 2 minutes.
Pour in the coconut milk and vegetable broth; bring to a gentle boil then reduce heat to simmer.
Season with salt and pepper, simmering until sweet potatoes are tender (about 20 minutes).
Stir in spinach until wilted, about 2 minutes. Serve warm.

Nutrition

Serving Size: 1 cup (240g)
Calories: 350
Sugar: 6g
Sodium: 400mg
Fat: 20g
Saturated Fat: 14g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 8g
Protein: 6g
Cholesterol: 0mg

Keywords: Swap sweet potatoes with butternut squash or add chickpeas for added protein. A splash of lime juice brightens the flavors, while red pepper flakes can add heat. Letting the stew rest after cooking enhances its flavors before serving.