I think I’m still in shock that it is September 2022 already!?! How did this happen?
Anyone else feeling this way?
I posted this on my old site at the beginning of 2022 and it was a hit; so I wanted to get it up again asap.
This stew is cozy and comforting, incredibly flavourful, vegan, gluten-free, extra hearty with beans and lentils and just all around delicious.
The best way to eat this
Well this is a no brainer – as is with a slice of crusty bread.
If you want to add even more to your experience, I would pair it with a simple arugula salad with a nice basic vinaigrette.
All you really need is fresh arugula leaves, maybe a bit of parsley, some good extra virgin olive oil, a little fresh lemon juice, and some kosher salt.
Why you’ll love this stew
You can make it all in ONE pot. How much easier does it get right?
It is filled with warming spices, the kind you crave in cooler weather.
It’s super flavourful. The spices, fresh ginger, lime and coconut milk mixed with the sweet potato are honestly a match made in flavour heaven – wow!
It is packed with protein and fibre and is incredibly filling.
What you need for sweet potato stew
PANTRY
Coconut oil
Vegetable Stock – I usually make my own, but any good store bought one works great.
Coconut milk – my favorite brand is Aroy-D.
Dried brown lentils – you can use other lentils like green, red or beluga. You will just need to be mindful that they all have different cook times and end up with different textures.
Canned navy beans – feel free to use another kind of bean if you want. I think navy beans compliment the other ingredients well and I like the finished texture; but kidney beans, chickpeas, romano bean or others would work too.
PRODUCE
Sweet potato
Yellow onion
Garlic
Ginger
Cilantro
Lime
SPICES
Coriander – powder not leaves
Cumin
Turmeric paste – you can use powdered turmeric, you will just need to adjust the amount as per the notes. But if you can find turmeric paste, it is worth it to grab it. They carry one on amazon that is awesome.
Dried chili flakes
Some of my favourite additions
Sausage, if you’re not vegan, sausage is a fantastic addition to this already hearty sweet potato stew.
Hearty greens, in particular kale, mustard greens, collards or spinach all do well in this savour stew.
If you like cheese, a little crumbled feta cheese is alwyas a welcome addition. My favourite feta cheese – Kirkland brand from Costco. Sorry not sorry, it is delicious and really well priced.
This stew doesn’t take too long, so you can get it going as soon as you get home from work. It will take about an hour total but most of that is time in the pot simmering when you can be doing something else.
Like drinking a beautiful glass of off-dry German riesling or some bubbles – they will be a great compliment to the spices and cut through the richness of the sweet potato and coconut.
Vegan Sweet Potato Coconut Stew
Equipment
Ingredients
Sweet Potato and Coconut Stew
- 2 tbsp coconut oil
- 1 medium sized yellow onion small dice
- 2-3 in piece of ginger minced
- 3-4 garlic cloves minced
- 1 tsp coriander
- 11/2 tsp cumin
- 1 tsp turmeric root paste
- 1 tsp chili powder
- 1/2-1 tsp dried chili flakes optional
- 2 lbs sweet potatoes peeled and cut into 1 inch pieces
- 1/2 cup dried brown lentils rinsed
- 1 can can navy beans about 1.5 cups, rinsed and drained
- 4 cups vegetable stock
- 1 can coconut milk
- 2 tbsp fresh lime juice
- Salt and pepper to taste
Optional Garnish
- Cilantro leaves
- Dried chili flakes
- Lime wedge
- Coconut milk drizzle
Instructions
- Heat a large, heavy-bottomed pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stirring occasionally until translucent and soft, about 5 minutes. Add the ginger and garlic to the pot and cook for another 2-3 minutes. Next add the spices (coriander, cumin, turmeric paste, chili powder and chili flakes). Saute spices until it becomes quite fragrant, about 1-2 minutes. Add a bit of salt and pepper.
- You will then add the sweet potatoes to the pot and stir until coated in the spices. Add the lentils to the pot and stir again. You may want to add a bit more salt and pepper.
- Add the vegetable stock and stir, scraping up any bits on the bottom or sides of the pot. Place the lid on top of the pot and bring stew to a boil.
- Once the stew is boiling, lower the heat slightly to a simmer and set the lid a little to the side so there's room for the steam to escape. Simmer until the sweet potatoes are soft and almost falling apart and the lentils are tender, about 30 minutes. The liquid should be reduced by 1/4 or so.
- Add the coconut milk and the navy beans. Place the lid back on top and continue to simmer the stew until the navy beans are tender, about 4-5 minutes. Taste and season with salt and pepper. If you want more spice, now is the time to throw in more chili flakes or you can garnish on top instead.
- Serve stew with fresh cilantro leaves, more dried chili flakes, a fresh lime slice and a drizzle of coconut milk if you'd like.
Notes
Nutrition
If you make this, I’d love to hear all about it. So please comment below, post it on Instagram and tag me @mysweetmess and/or #mysweetmess. And if you really love it, please share the link with friends and family.
Other recipes you might enjoy
THE BEST CLASSIC FRENCH ONION SOUP RECIPE
EASY THYME AND CHEDDAR BREAD
PUMPKIN SPICE SCONES WITH MAPLE TAHINI
Till the next recipe,
Kristen xo
So good! I love how much depth in flavor this stew has – yum!
I’m so glad you enjoyed it as much as we do!
My family loved this hearty, flavorful stew. And I loved how easy it was to make. Thanks for the recipe!
Great to hear Colleen, it’s such a nice twist off your regular stew isn’t it?
This stew comes out so hearty! I love the subtle coconut flavor, it was the perfect dinner to warm me up!
Thanks Shelby, I’m so glad you enjoyed it.
This coconut stew was really soothing and satisfying. It was a great way to change up my
Weeknight meal.
Love that Nancy, so glad you enjoyed it. Thanks for commenting!