Sweet Potato Stew
Prep
15 mins
Cook
30 mins
Servings
4
Difficulty
Easy
This is one of my favorite weeknight dinners because it comes together in just 45 minutes from start to finish. Sweet potatoes are packed with vitamin A, which is wonderful for your skin and eyes, and they make this stew naturally creamy and satisfying without any heavy cream. I love how the warm spices like curry powder and cumin transform simple vegetables into something that feels special and restaurant quality. The best part is that it's incredibly budget friendly since you're probably stocking most of these ingredients already, and it makes enough to feed a crowd or give you leftovers for days.
Ella x
Ingredients
- 2 kgsweet potatoes
- 946 mlcarrots
- 237 mlonion
- 3 clovesgarlic
- 2½ cmginger
- 2 teaspoonscurry powder
- 1 teaspooncumin
- 1 teaspooncoriander
- 1 Lchicken broth
- 2 tablespoonstomato paste
- 2 tablespoonsolive oil
- 1 teaspoonsalt
- 1 teaspoonpepper
- 1 handfulfresh cilantro
- 1 tablespoonlime juice
Detail level
Instructions
- 1
Heat the olive oil in a large pot over medium heat. Add the onion, garlic, and ginger and cook until the onion is translucent.
- 2
Add the curry powder, cumin, and coriander and cook for 1 minute, stirring constantly.
- 3
Add the sweet potatoes, carrots, chicken broth, tomato paste, salt, and pepper. Stir well to combine.
- 4
Bring the stew to a boil, then reduce the heat to low and simmer for 20 minutes, or until the sweet potatoes are tender.
- 5
Stir in the fresh cilantro and lime juice.
- 6
Serve hot, garnished with additional cilantro if desired.
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