Spiced Sweet Potato And Kale Stew Recipe: When the temperature takes a turn for the worse, there is nothing quite like a hearty stew to warm you from the inside out. Not only does this stew made with sweet potatoes and kale that has been spiced provide comfort and nourishment, but it is also bursting with flavour and packed with nutrients.
Spiced Sweet Potato And Kale Stew Recipe
Within the scope of this blog post, we will walk you through the process of preparing this delectable and nutritious dish, which will undoubtedly become an indispensable component of your collection of winter recipes.
Ingredients
- 2 large sweet potatoes, peeled and diced
- 1 bunch of kale, stems removed and leaves chopped
- 1 onion, diced
- 3 cloves of garlic, minced
- 1 can (15 oz) of diced tomatoes
- 4 cups of vegetable broth
- 1 can (15 oz) of chickpeas, drained and rinsed
- 1 teaspoon of ground cumin
- 1 teaspoon of ground coriander
- 1/2 teaspoon of smoked paprika
- 1/4 teaspoon of cinnamon
- Salt and pepper to taste
- Olive oil
- Fresh cilantro or parsley for garnish (optional)
Also See:
Delicious Tofu And Mushroom Lettuce Wraps Recipe
Instructions
- It is recommended to begin by peeling and dicing the sweet potatoes into bite-sized cubes. Once the stems have been removed from the kale, the leaves should be chopped into smaller pieces.
- To prepare the onion, dice it, and mince the garlic. After rinsing the chickpeas under cold water, set them aside for later use.
- It is recommended to heat a small amount of olive oil in a Dutch oven or a large pot over medium heat.
- To the pot, add the minced garlic and diced onion, and sauté them for about five minutes, or until the onion has become more tender and fragrant.
- After the onions and garlic have become more tender, the ground cumin, ground coriander, smoked paprika, and cinnamon should be added to the pot before serving.
- Cook the spices for an additional minute after stirring them into the onion mixture. This will allow the spices to toast and release their flavours.
- Add the sweet potatoes that have been diced to the pot and stir them so that they are coated in the spice mixture.
- The sweet potatoes should be allowed to cook for a few minutes, with stirring occurring occasionally, until they begin to become slightly softer.
- After pouring in the diced tomatoes and vegetable broth, stir everything together to ensure that it is cohesive.
- Once the stew has reached a simmer, reduce the heat to a low setting and allow it to cook gently for approximately fifteen to twenty minutes, or until the sweet potatoes are tender and cooked all the way through.
- The chickpeas and chopped kale should be added to the pot once the sweet potatoes have reached the desired level of tenderness.
- A further five to ten minutes, or until the kale has become wilted and tender, should be spent allowing the stew to simmer after stirring all of the ingredients together.
- To adjust the seasoning, taste the stew and add salt and pepper as necessary. Make any necessary adjustments to the seasoning, and if you want to add more flavour, you can do so by adding additional spices.
- While the stew is still cooking, transfer it to bowls using a ladle and, if you so desire, garnish it with fresh cilantro or parsley.
- The stew should be served hot, and crusty bread or rice should be served on the side for a meal that is both complete and satisfying.
Notes
- Coconut milk and sweet potatoes, of course, are both naturally sweet fruits and vegetables. To achieve a sense of equilibrium, I like to kick things off with a significant amount of dried chilli, but you are free to add as much as you are comfortable with.
- In place of the kale, you could also substitute chard or mustard greens for a delicious alternative. Creating your own vegetable stock is something that I always recommend, as you are already aware. Method that I always use here!
