COCONUT & SWEET POTATO STEW WITH GINGER & CHILLI http://www.thesourcebulkfoods.ie/wp-content/uploads/2021/09/charles-deluvio-PqsImnjuElM-unsplash-small.png Dairy-Free, Vegetarian, Vegan Friendly, Lunch, Dinner 3 tbs olive oil 1 onion, chopped 2 inches fresh ginger, grated 4 cloves garlic, minced 2 sweet potatoes, peeled & cubed 2 tsp garam masala 1 tsp turmeric ½ tsp cayenne pepper Salt & pepper, to taste 8 tbs coconut milk powder to make 2 cups coconut milk 3 cups chopped greens of choice (kale & spinach work well) 3 cups water or vegetable broth 2 cups cooked wild rice, to serve   Spiced Chilli Oil 1/3 cup olive oil 1 tbsp sesame seeds 3 tsp chilli flakes 1 tsp cumin 1 tsp smoked paprika Add everything except the rice and spiced chilli oil to the slow cooker and cook on low for 6 hours. If using spinach, this can be stirred through at the end. Cook on low for 2 hours. To make the chilli oil, sauté the seeds and spices in the oil until fragrant (about 30 seconds), then remove from heat. Season with salt and set aside to cool. Serve stew with cooked rice and spoon over chilli oil. PT6 hours in slow cooker + 10M
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COCONUT & SWEET POTATO STEW WITH GINGER & CHILLI

Sweet Potato and Coconut Stew With Wild Rice and Chilli Oil DOWNLOAD RECIPE

COCONUT & SWEET POTATO STEW WITH GINGER & CHILLI

Comfort food doesn’t have to mean piles of mac and cheese, in fact, the best cozy are the ones loaded with health-boosting ingredients - such as this deliciously creamy stew with a hit of infection-fighting ginger and circulation-boosting chilli. It’s hearty, full of greens and, most importantly, absolutely delicious!

INGREDIENTS

3 tbs olive oil

1 onion, chopped

2 inches fresh ginger, grated

4 cloves garlic, minced

2 sweet potatoes, peeled & cubed

2 tsp garam masala

1 tsp turmeric

½ tsp cayenne pepper

Salt & pepper, to taste

8 tbs coconut milk powder to make 2 cups coconut milk

3 cups chopped greens of choice (kale & spinach work well)

3 cups water or vegetable broth

2 cups cooked wild rice, to serve

 

Spiced Chilli Oil

1/3 cup olive oil

1 tbsp sesame seeds

3 tsp chilli flakes

1 tsp cumin

1 tsp smoked paprika

TIME

6 hours in slow cooker + 10 Minutes

SERVES

2-4

DIFFICULTY
METHOD

Add everything except the rice and spiced chilli oil to the slow cooker and cook on low for 6 hours.

1

If using spinach, this can be stirred through at the end.

2

Cook on low for 2 hours.

3

To make the chilli oil, sauté the seeds and spices in the oil until fragrant (about 30 seconds), then remove from heat. Season with salt and set aside to cool.

4

Serve stew with cooked rice and spoon over chilli oil.

5

Lunch

WHERE TO

FROM HERE?

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