Vegan Sweet Potato Stew

Vegan Sweet Potato Stew



  • chickpeas
  • sweet potatoes, cut into cubes
  • fresh spinach or kale
  • chopped carrots
  • canned coconut milk
  • rice
  • salt 
  • black pepper
  • cinnamon
  • cloves
  • cumin
  • yellow curry powder
  • olive oil ( or any oil alternative)

First take a large pot add olive oil and set it to medium heat. Add seasoning to the oil. Start by chopping your vegetables. I like to start with the potatoes since they take the longest to cook, then carrots and then kale and spinach. Once you finish chopping to potatoes, add them to the pot, stirring them periodically so they don't stick and coating them in the oil. Next add in the carrots and any other root vegetables you want to add. Let them cook for 10-15 minutes or until they are slightly soft, and then add in the chickpeas. Every time you add a vegetable, add in your seasonings. Once the vegetables are soft, add the coconut milk, and seasonings, including the curry powder or paste. Add the kale, spinach or any other leafy green and let the coconut milk simmer and thicken as the liquid evaporates. Stir periodically.

Place the jasmine rice in a pot with water, salt and olive oil and set to medium heat, or in a rice cooker if you have one while the stew is simmering. 

Serve with rice