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Ginger Sweet Potato Coconut Milk Stew

This ginger sweet potato coconut milk stew simmers sweet potatoes and chickpeas in a creamy coconut broth with fresh ginger and warm spices. Wilted baby spinach and a squeeze of lime finish each bowl.
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Prep Time 15 minutes
Cook Time 32 minutes
Total Time 47 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Asian
Calories: 365
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 tbsp fresh ginger grated
  • 3 cloves garlic minced
  • 1 tsp ground cumin
  • 0.5 tsp ground coriander
  • 2 lb sweet potatoes peeled and cut into 3/4-inch cubes
  • 1 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 can (14 oz) full-fat coconut milk
  • 3 cups vegetable broth
  • 1 can (15 oz) chickpeas drained and rinsed
  • 5 oz baby spinach
  • 1 tbsp fresh lime juice

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Heat the olive oil in a 5-quart Dutch oven over medium heat, then add the onion and cook for 5 to 7 minutes, stirring occasionally, until softened.
  2. Add the ginger, garlic, cumin, and coriander and cook for 1 minute, stirring, until fragrant.
  3. Stir in the sweet potatoes, salt, black pepper, coconut milk, and vegetable broth, then bring the stew to a gentle simmer.
  4. Cover and simmer over medium-low heat for 18 to 22 minutes, stirring occasionally, until the sweet potatoes are tender when pierced with a fork.
  5. Stir in the chickpeas and simmer uncovered for 5 minutes, then add the spinach and stir until wilted.
  6. Remove the pot from the heat and stir in the lime juice.

Notes

For tender but intact sweet potato cubes, check them with a fork near the end of the simmer. Refrigerate leftovers for up to 4 days; this stew freezes well. For a gluten-free version, use certified gluten-free vegetable broth.