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

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.

5 from 1 vote

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Course: Side Dish

Cuisine: Asian

Diet: Vegan, Vegetarian

Keyword: sweet potato stew, vegetable stew

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Servings: 6

Calories: 209kcal

Author: Veg Kitchen

Ingredients

• 1 tablespoon olive oil
• 1 medium onion quartered and thinly sliced
• 4 to 6 cloves garlic minced
• 3 medium-large sweet potatoes about 1 ½ pounds, peeled and diced
• 3 cups water
• 1 medium red bell pepper cut into narrow strips
• 1 ½ 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
• ¼ 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

US Customary - Metric

Instructions

• 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

Calories: 209kcal | Carbohydrates: 31g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 121mg | Potassium: 600mg | Fiber: 6g | Sugar: 8g | Vitamin A: 16974IU | Vitamin C: 34mg | Calcium: 64mg | Iron: 2mg

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

• Sample more of VegKitchen’s recipes for global stews.
• Enjoy more of VegKitchen’s sweet potato recipes.