Name: Sweet Potato And Coconut Stew
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4 servings
Cuisine: Caribbean
Ingredients: 2 medium sweet potatoes, peeled and diced; 1 can coconut milk; 1 onion, chopped; 3 cloves garlic, minced; 1 red bell pepper, chopped; 1 can chickpeas, drained and rinsed; 1 tablespoon curry powder; 1 teaspoon ground cumin; 1 teaspoon ground turmeric; Salt and pepper to taste; Fresh cilantro for garnish

Instructions

In a large pot or Dutch oven, heat some oil over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
Add the minced garlic, curry powder, cumin, and turmeric to the pot. Stir well to coat the onions in the spices and cook for another 2 minutes until fragrant.
Add the diced sweet potatoes and chopped red bell pepper to the pot. Stir to combine with the onion and spice mixture.
Pour in the coconut milk and bring the stew to a simmer. Cover the pot and let it cook for about 20-25 minutes, or until the sweet potatoes are tender.
Once the sweet potatoes are cooked, add the drained chickpeas to the pot. Season with salt and pepper to taste.
Let the stew simmer for another 5-10 minutes to allow the flavors to meld together.
Serve the Sweet Potato and Coconut Stew hot, garnished with fresh cilantro for a burst of freshness and color.

Ingredients

Instructions

Nutrition Facts