A comforting vegan stew featuring the earthy sweetness of sweet potatoes, balanced with creamy coconut milk and aromatic spices.
Ingredients: 2 medium sweet potatoes, peeled and cubed. 1 can 14 oz coconut milk. 1 onion, chopped. 3 cloves garlic, minced. 1 red bell pepper, diced. 1 can 15 oz diced tomatoes. 2 cups vegetable broth. 1 tsp curry powder. 1/2 tsp ground cumin. 1/2 tsp ground coriander. 1/2 tsp turmeric. Salt and pepper, to taste. 2 tbsp olive oil. Fresh cilantro, for garnish.
Instructions: In a large pot, heat olive oil over medium heat. Add chopped onion and saut until translucent, about 3-4 minutes. Add minced garlic and saut for another minute. Stir in curry powder, ground cumin, ground coriander, and turmeric, and cook for 1 minute until fragrant. Add diced sweet potatoes and red bell pepper to the pot, and cook for 5 minutes, stirring occasionally. Pour in coconut milk, diced tomatoes, and vegetable broth. Bring to a simmer and cook uncovered for 15-20 minutes, or until sweet potatoes are tender. Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro leaves.
Prep Time: 15 minutes
Cook Time: 25 minutes
Tyriene Amey
