Healthy Soup Recipe: Sweet Potato Coconut Curry Stew
When you’re looking for a warm, healthy recipe to beat the winter chill, this hearty sweet potato coconut curry stew is sure to do! Served over rice or on its own, personal chef Melissa Costello of Karma Chow’s stew is the perfect comfort food for cool nights curled up on your couch – or at least that’s how we’re spending our evenings this winter!
Sweet Potato Coconut Curry Stew, The Perfect Winter Healthy Soup Recipe
1 Shallot, diced
1⁄2 large yellow onion, chopped
2 garlic cloves, finely diced
2 tsp fresh grated ginger
3-5 Tbl Fresh Curry Powder (Depending on tastes)
1 T. Organic Grade B Maple Syrup or Raw Agave Nectar
1 large green apple, peeled and chopped
1 large sweet potato, peeled and cut into 1⁄2” cubes
1 head of Cauliflower, chopped into bite size pieces
1 Turnip, peeled & chopped
3 Carrots, peeled and chopped
3-5 TBL Ghee, Olive Oil or coconut Oil (Organic)
1-2 cans Organic Coconut Milk (full fat is best)
1 Liter of Veggie Stock or 2 Veggie Bullion Cubes dissolved in 4 cups Boiling Water
1 Lime, zested & juiced
1 Handful fresh basil, chopped (optional)
1 tsp. fresh mint, chopped (optional)
Salt and pepper to taste
In large stockpot, heat Oil or Ghee over medium heat and sauté shallot, garlic & onion until translucent (about 5 min). Add the curry powder & ginger. Sauté for 3 minutes more. Add the Cauliflower and stir to coat with the seasonings.
Cook for about 4 minutes more, stirring occasionally, to infuse the Cauliflower with the spices.
Add apple, carrots, turnip and sweet potatoes and cook 4 more minutes until everything is incorporated.
Pour on veggie stock, stir together and bring to boil. Put lid on, lower heat and simmer for 20 minutes or until veggies are cooked through.
Add coconut milk, maple syrup or agave, lime juice, zest and fresh herbs, if using, salt and pepper to taste. Let sit for 5 minutes before serving.
Serve over brown rice or basmati rice!
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