This healthy and wholesome stew will keep you asking for more. It’s a new addition to my winter menu and it’s approved by the whole family. Yay!!
In winter you especially need food that is nutritious and healthy. Food that nourishes your soul. You need all those vitamins, minerals, anti-oxidants, etc to keep you immune from all the diseases and illnesses that the weather carries with it. That’s why its a good idea to add a stew like this to your winter menu.
This stew contains vegetables that are seasonal in winter: sweet potatoes and kale. If you cannot find kale, spinach is a perfectly good substitute too and seasonal in winter as well. Chickpeas add protein to the dish and hence make it filling. You could substitute it with chicken or turkey meat as well.
Ingredients At a Glance
Notes:
- You could use fresh kale instead of frozen, or substitute it with spinach.
- Coconut milk could be substituted with cream (whipping cream/schlagsahne).
- Tamarind paste could be substituted with lemon juice.
- Increase or decrease the amount of green chilies to make the stew as spicy as you want.
You may also like to have a look at the following Vegan Recipes (linked below)
- Brown Rice Tahiri (Turmeric Rice)
- Cauliflower and Butternut Squash Curry with White Beans
- Thai Style Tofu and Cashew Curry with Leeks
- Vegan Shami Kabab
Watch the video instructions to easily make Sweet Potato, Chickpea and kale Stew
Sweet Potato, Chickpea and Kale Stew
Ingredients
- 1 Tbsp coconut oil
- 1 medium onion (diced)
- 2 cloves garlic (finely chopped)
- 5 cm piece of ginger (finely chopped)
- 2 green chilies (sliced)
- 1 big sweet potato (diced)
- 2 Tbsp tomato paste
- 1½ tsp salt
- 400 grams boiled chickpeas (canned, drained)
- 200 grams coconut milk (full fat)
- 200 ml water
- 200 grams frozen kale (or frozen spinach)
- 1 Tbsp tamarind paste (or lemon juice)
Instructions
- Put a pot on medium heat and add coconut oil.
- Once melted, add onion, ginger, garlic and green chilies. Sauté for 2 minutes.
- Add the sweet potato and sauté for 2 minutes.
- Add the tomato paste and salt. Sauté for another 2 minutes.
- Add the boiled chickpeas, coconut milk and water. Mix and then turn heat on low. Let cook for 12-15 minutes until the sweet potato is tender.
- Add the frozen kale and tamarind paste. Mix and let cook with open lid until the kale is completely defrosted. You can adjust the consistency at this point by adding more water to thin down or cooking longer to further thicken the sauce.
- Serve as is, or with rice or bread.
Notes
- You could use fresh kale instead of frozen, or substitute it with spinach.
- Coconut milk could be substituted with cream (whipping cream/schlagsahne).
- Tamarind paste could be substituted with lemon juice.
- Increase or decrease the amount of green chilies to make the stew as spicy as you want.