Curried Sweet Potato Stew

Curried Sweet Potato Stew with chickpeas, onions, carrots, and garlic. A simple recipe that is easy to make and is perfect to enjoy in the cold weather months. Rich in nutrients, this recipe can also be paired with chicken or tofu for more protein.

Ingredients

Serves: 4-5

Curried Sweet Potato Stew

• 2 large sweet potatoes, peeled and diced
• 2 large carrots, peeled & diced
• 1 cup chickpeas, drained & rinsed
• 1 cup red lentils
• 1/2 yellow onion, diced
• 3 garlic cloves, minced
• 1 lime, juiced
• 1/2 tsp ground ginger
• 1 Tbs curry powder
• 1 Tbs curry paste
• 1/2 tsp turmeric powder
• 1/2 tsp black pepper
• 1 Tbs olive oil
• 2 cups vegetable broth or coconut milk

Directions

1. In a large skillet or pot, set heat to medium high and add the oil once hot. Begin sautéing your onions, about 5-7 minutes until translucent. Then, add the garlic and stir for 2 more minutes. Add the carrots and sweet potato. Continue to cook together for another 5-7 minutes.
2. Then, add the lime juice, seasonings and curry paste. Stir together for 1 minute before adding the vegetable broth. Bring the mixture to a simmer and simmer for 20-30 minutes, until the sweet potatoes are softened. Then use an immersion blender or potato masher to mash the potatoes or partially blend the vegetables together. You may add more vegetable broth if you’d like a thinner stew if desired.
3. Add in the chickpeas, return to the heat on low for another 10 minutes. Taste and adjust seasonings as desired.
4. Serve with rice, naan, or toasted bread and top with non-dairy cream, chili oil, and cilantro if desired.