A rich and comforting stew combining sweet potatoes and kale, enhanced with aromatic spices and finished with creamy coconut milk.
Ingredients
2 tablespoons olive oil
1 medium onion
3 cloves garlic
1 teaspoon turmeric
1 teaspoon coriander
1 teaspoon curry powder
2 cups sweet potatoes
4 cups vegetable broth
3 cups kale
1 can chickpeas
1 cup coconut milk
to taste salt
Method
Heat a generous drizzle of oil in a large pot over medium-high heat. Add the diced onion and minced garlic, sautéing for about 2 minutes until they release a delightful aroma.
Sprinkle in turmeric, coriander, and curry powder, stirring well to combine. Toss in the chopped sweet potatoes and sauté for an additional 2 to 3 minutes, mixing often.
Pour in the vegetable broth and bring the mixture to a gentle simmer. Cover the pot and let it cook until the sweet potatoes become tender, around 8 to 10 minutes.
Stir in the kale and chickpeas, allowing the stew to simmer for another 5 minutes until the kale softens.
Incorporate the creamy coconut milk and adjust seasoning with salt to taste before serving warm.
