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Thai-Spiced Sweet Potato Stew

Thai-spiced sweet potato stew

With Thai ingredients available at most natural foods stores and well-stocked supermarkets, it has become easy to enjoy the delightful flavors of this cuisine at home. Use your discretion with the hot seasoning you choose; a little will give a hint of heat, but if you want a spicier stew, you can step it up from there. Adapted from Vegan Soups and Hearty Stews for all Seasons by Nava Atlas. Photos by Hannah Kaminsky.

Thai-spiced sweet potato stew

Thai-Spiced Sweet Potato Stew

For this colorful Thai-inspired sweet potato stew, use your discretion with the hot seasoning you choose; a little will give a hint of heat, but if you want a spicier stew, you can step it up from there.
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Course: Vegetable stew
Cuisine: Thai-inspired
Diet: Vegan, Vegetarian
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Author: Veg Kitchen


  • 1 tablespoon olive oil
  • 1 medium onion quartered and thinly sliced
  • 4 to 6 cloves garlic minced
  • 3 medium-large sweet potatoes about 1 1/2 pounds, peeled and diced
  • 3 cups water
  • 1 medium red bell pepper cut into narrow strips
  • 1 1/2 cups frozen organic whole green beans thawed
  • 2 teaspoons minced fresh ginger
  • 2 stalks lemongrass optional
  • One 14 - to 15-ounce can light coconut milk
  • 1/4 cup natural peanut butter
  • Salt to taste
  • 1 teaspoon red or green Thai curry paste dissolved in a little water; or sriracha or other hot sauce of your choice, to taste
  • Cilantro leaves for topping


  • Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
  • Add the sweet potatoes and water. Bring to a rapid simmer, then lower the heat. Cover and simmer for 10 minutes, or until the sweet potatoes are about half done.
  • Stir in the bell pepper, green beans, and ginger.
  • If using lemongrass, cut each stalk into 3 or 4 pieces, and bruise by making long cuts here and there with a sharp knife. This will help release the lemony flavor. Stir into the soup pot. Either way, simmer the stew for 10 minutes longer.
  • Stir in the coconut milk, peanut butter, salt, and curry paste or hot sauce. Return to a simmer, then cook over very low heat for 5 minutes longer, or until all the vegetables are tender and the flavors well integrated.
  • Remove lemongrass pieces, if used. Taste to adjust seasonings, particularly the hot seasoning if you’d like a spicier stew, as well as the salt and ginger.
  • Serve at once, topping each serving with a few cilantro leaves.

Nutrition information
Per serving: Calories: 290;  Total fat: 10g;  Protein: 14g;  Fiber: 6g;  Carbs: 42g;  Sodium: 235 mg

Thai-spiced sweet potato stew

Thai-spiced sweet potato stew recipe

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