Coconut Sweet Potato and Rice Stew
A creamy, flavorful stew combining sweet potatoes, kale, and coconut milk over basmati rice, finished with a fragrant spiced chili oil. Quick, wholesome, and perfect for plant-based dinners or meal prep.
Equipment
- Large pot or Dutch oven – 1
- Small saucepan – 1
- Cutting board (1)
- Knife (1)
- Measuring Cups and Spoons (as needed)
- Spoon or spatula (1)
Ingredients
For the Stew:
- 3 tablespoons extra virgin olive oil
- 1 yellow onion chopped
- 2 inches fresh ginger grated
- 4 cloves garlic minced or grated
- 2 medium sweet potatoes peeled and cubed
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- ¼ –1/2 teaspoon cayenne pepper to taste
- ⅓ cup fresh cilantro chopped, plus extra for garnish
- Kosher salt and black pepper to taste
- 1 14-ounce can coconut milk
- 3 cups chopped kale
- 2 cups cooked basmati rice
For the Spiced Chili Oil:
- ⅓ cup extra virgin olive oil
- 4 cloves garlic lightly smashed
- 1 tablespoon raw sesame seeds
- 2 –3 teaspoons crushed red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- Salt to taste
Instructions
- Stove-Top MethodPrepare the Aromatic Base: Heat 3 tablespoons of olive oil in a large pot over medium heat. Once the oil shimmers, add 1 chopped yellow onion and sauté for about 5 minutes, stirring occasionally, until the onion becomes soft and translucent. This creates a flavorful base that will infuse the stew. Next, add 2 inches of freshly grated ginger and 4 minced garlic cloves. Cook for 2 minutes until fragrant, releasing their aromatic oils.
- Add Sweet Potatoes and Spices: Add 2 peeled and cubed sweet potatoes to the pot. Stir to coat the potatoes in the onion, garlic, and ginger mixture. Sprinkle 2 teaspoons garam masala, 1 teaspoon turmeric, and 1/4 to 1/2 teaspoon cayenne pepper over the vegetables. Stir continuously for about 1 minute to toast the spices lightly, which intensifies their flavors and releases a wonderful aroma.
- Simmer the Sweet Potatoes: Pour 3 cups of water into the pot, ensuring the sweet potatoes are fully submerged. Season generously with kosher salt and a pinch of black pepper. Increase the heat to high and bring the mixture to a rolling boil. Once boiling, reduce the heat to low, cover the pot with a lid, and let it simmer for 15–20 minutes, or until the sweet potatoes are tender when pierced with a fork.
- Incorporate Coconut Milk and Kale: After the sweet potatoes are tender, reduce the heat to low and stir in 1 can (14 ounces) of coconut milk. Add 3 cups of chopped kale, stirring until the kale begins to wilt and soften, about 5 minutes. Remove the pot from heat and fold in 1/3 cup chopped cilantro. Taste the stew and adjust salt and pepper if needed.
- Prepare the Spiced Chili Oil: While the stew is simmering, heat 1/3 cup olive oil in a small saucepan over medium-low heat. Add 4 lightly smashed garlic cloves and cook, stirring occasionally, for about 5 minutes, until the garlic is fragrant and lightly golden. Stir in 1 tablespoon raw sesame seeds, 2–3 teaspoons crushed red pepper flakes, and 1 teaspoon ground cumin. Cook for 30 seconds, then remove from heat and mix in 1 teaspoon paprika. Season with salt to taste. Allow the oil to cool slightly to enhance flavor.
- Assemble and Serve: Divide 2 cups of cooked basmati rice among bowls. Ladle the hot sweet potato and kale stew over the rice. Drizzle generously with the spiced chili oil and sprinkle additional chopped cilantro for freshness. Serve alongside warm naan bread for a complete, comforting meal.
- Instant Pot MethodSauté Aromatics: Set your Instant Pot to Sauté mode. Add 3 tablespoons olive oil and 1 chopped yellow onion, cooking for about 5 minutes until soft. Add 2 inches grated ginger, 4 minced garlic cloves, and 2 cubed sweet potatoes. Stir for 2 minutes until fragrant. Sprinkle 2 teaspoons garam masala, 1 teaspoon turmeric, and 1/4–1/2 teaspoon cayenne pepper, stirring for another minute to toast the spices.
- Pressure Cook Sweet Potatoes: Pour 3 cups water into the Instant Pot and season generously with salt. Close the lid, set the valve to sealing, and select the Manual/Pressure Cook setting for 10 minutes on high pressure. Once cooking is complete, carefully perform a quick release to release the steam. Open the lid once pressure has fully released.
- Finish with Coconut Milk and Kale: Switch the Instant Pot back to Sauté mode.Stir in 1 can coconut milk and 3 cups chopped kale, cooking for 5 minutes until the kale softens. Remove from heat and fold in 1/3 cup chopped cilantro. Taste and adjust seasoning with salt and pepper if needed.
- Make the Spiced Chili Oil: In a small saucepan, heat 1/3 cup olive oil over medium-low heat. Add 4 lightly smashed garlic cloves and cook until fragrant, about 5 minutes. Add 1 tablespoon sesame seeds, 2–3 teaspoons crushed red pepper flakes, and 1 teaspoon ground cumin, cooking for 30 seconds. Remove from heat, stir in 1 teaspoon paprika, and season with salt.
- Serve and Enjoy: Place 2 cups cooked basmati rice into bowls. Ladle the rich coconut sweet potato stew over the rice. Drizzle with spiced chili oil and garnish with extra cilantro. Serve with warm naan for a hearty, satisfying, and vibrant meal.
Notes
- Sweet potatoes can vary in sweetness and texture; adjust cooking time if needed until tender.
- Kale can be substituted with spinach, Swiss chard, or collard greens.
- Adjust cayenne pepper according to your preferred spice level.
- For a richer flavor, use full-fat coconut milk, but light coconut milk can reduce calories.
- The spiced chili oil can be made ahead and stored in the fridge for up to 1 week.
- Cook the rice in advance for faster meal prep.
- Leftovers taste even better the next day as flavors meld.
- This recipe works well with both stove-top and Instant Pot methods.
