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    Home » Recipes » Global Recipes

    Thai-Spiced Sweet Potato Stew

    Published: Jan 7, 2013 · Updated: Apr 7, 2021 · This post may contain affiliate links.

    Jump to Recipe - Print Recipe

    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.

    Recipe

    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.
    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 minutes
    Cook Time: 30 minutes minutes
    Total Time: 50 minutes 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
    Vegan-ize any recipe!Grab our free vegan cheat sheet, packed with my favorite easy substitutions to make any recipe vegan.


    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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    Reader Interactions

    Comments

    1. Katherine says

      April 14, 2021 at 3:52 pm

      We love this recipe! I make it even healthier by subbing almond milk and coconut extract for the coconut milk which is high in saturated fat.

    5 from 1 vote (1 rating without comment)

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    Hi, I'm Nicole! I'm the creator behind VegKitchen, and the author of the popular cookbook, Weeknight One Pot Vegan Cooking. Learn more about me here.

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