Kale Sweet Potato Stew With Cashew Coconut Cream Recipes
SWEET POTATO CASHEW STEW
Hearty and healthy, with sweet potatoes, cashews, and apples, chef JJ Johnson's winter stew recipe is a one-pot cold-weather meal that won't dirty up your kitchen.
Provided by JJ Johnson
Categories main-dish
Time 1h15m
Yield 6 servings
Number Of Ingredients 15
Steps:
- Mince the garlic and dice the onion. Heat grapeseed oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add garlic and sauté until light brown, 1-2 minutes. Add onions and a pinch of salt. Stir and sweat the onions, 3-4 minutes.
- Peel and chop the carrots; chop the celery. Stir in the celery, carrots, and tomato paste. Let the tomato paste brown in the pan a few minutes. Stir in cumin and coriander, followed by thyme and chopped tomatoes. Reduce heat to low and cook 5 minutes; meanwhile, peel and dice the sweet potato. Stir in the sweet potato, and cook 5 more minutes.
- Purée chicken stock and cashews in a blender. Add to the vegetables and stir. Increase heat to medium-high and bring stew to a simmer. Cook uncovered until liquid is reduced by half, 35-40 minutes.
- When stew is reduced, core and dice the apples and stir them in. Ladle into bowls and serve hot.
KALE & SWEET POTATO STEW WITH CASHEW COCONUT CREAM
Light and creamy from the cashew coconut sauce, our Kale and Sweet Potato Stew is comforting, hearty and the ultimate dish to add to your meal plan rotation. It combines ingredients that not only complement one another, but meld together adding even more flavour and texture.
Provided by Chef Sous Chef
Categories Food + Drink Main
Number Of Ingredients 13
Steps:
- No. 1 | In a large soup pot heat sweet potatoes, kale stems and stock to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes.
- No. 2 | While the sweet potatoes are cooking, in a small bowl mix together the cashew butter, coconut milk, lime zest and juice, garlic, ginger, curry powder, and bird's eye chili. Set aside.
- No. 3 | Once the sweet potatoes are fork tender, add the kale leaves. Top with the lid and allow the kale to steam for 3-4 minutes, until bright green. Stir in the cashew sauce and simmer until thickened, about 5 minutes.
- No. 4 | Serve in a bowl with a sprinkling of cashews and cilantro.
FEEL GOOD SWEET POTATO STEW
Provided by Michael Symon : Food Network
Categories main-dish
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
- Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.
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GINGER SWEET POTATO COCONUT MILK STEW WITH LENTILS & KALE
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5/5 (339)Calories 305 per servingCategory Main Course, Soup
- Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.
- Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.
- Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third.
- Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.
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