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Sweet potato and coconut stew


Serves: 4
timePrep time: 20 mins
timeTotal time:
Sweet potato and coconut stew
Recipe photograph by Martin Poole

Sweet potato and coconut stew

Full of beta carotene, vitamin C and other antioxidants, sweet potatoes are one of the veg world’s most unsung heroes

Serves: 4
timePrep time: 20 mins
timeTotal time:

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Nutritional information (per serving)
Calories
447Kcal
Fat
24gr
Saturates
15gr
Carbs
46gr
Sugars
14gr
Fibre
9gr
Protein
8gr
Salt
0.2gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 1 onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 10g root ginger, grated
  • 10g fresh turmeric, grated
  • 2 tbsp vegetable oil
  • 4 cardamom pods
  • 2 tsp coriander seeds
  • 1 tsp fennel seeds
  • 250g vine tomatoes, roughly chopped
  • 1 cinnamon stick
  • 600g peeled sweet potatoes, chopped into 2cm chunks
  • 1 x 400ml tin coconut milk
  • 100ml vegetable stock*
  • 1 x 400g tin green lentils, rinsed and drained
  • juice of 2 limes
  • 100g young spinach
  • toasted coconut flakes or desiccated coconut, to serve
  • warm flatbread*, to serve

Step by step

  1. Put the onion, garlic, ginger and turmeric in a mini food processor with 2 tablespoons of water; blitz to a paste.
  2. Heat the oil in a deep frying pan and gently fry the whole spices for 2-3 minutes. Add the onion paste and cook, stirring, for 5-6 minutes.
  3. Add the tomatoes, cinnamon stick and a pinch of salt and continue to cook for 5-6 minutes until the tomatoes are breaking down, then add the sweet potato and continue to cook for 2-3 minutes.
  4. Add the coconut milk and stock and bring to a simmer. Simmer for 20 minutes, uncovered, until the sweet potato is almost cooked through. Add the lentils and continue to cook for 4-5 minutes, then add lime juice and the spinach and allow to wilt. Season to taste. Ladle into bowls and top with toasted coconut. Serve with flatbreads.

    *Use gluten-free flatbread and stock, if required.

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