Ginger Sweet Potato Coconut Milk Stew Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Ginger Sweet Potato Coconut Milk Stew simmers chunky sweet potatoes with fresh grated ginger, creamy coconut milk, garlic, and warming spices for velvety winter bowl. Ready in 40 minutes, it serves 4-6 with lime squeeze and cilantro lift.

Why This Recipe Works

Fresh ginger blooms aromatic heat without burning. Coconut milk emulsifies naturally creamy. Sweet potatoes thicken without blending. Lime cuts richness perfectly. One-pot simplicity maximizes flavor layers.

Ingredients & Prep

Stew:

• 2 tbsp coconut oil
• 1 onion, diced
• 3 garlic cloves, minced
• 2 tbsp fresh ginger, grated
• 1 tsp ground turmeric
• 1 tsp ground cumin
• ½ tsp chili flakes
• 2 lbs sweet potatoes, 1-inch chunks
• 3 cups vegetable broth
• 1 (14 oz) can full-fat coconut milk
• Juice of 1 lime
• Salt, pepper

Garnish:

• Fresh cilantro
• Lime wedges

Step-by-Step Instructions

1. Heat coconut oil; sauté onion 5 minutes until soft.
2. Add garlic, ginger, turmeric, cumin, chili; cook 1 minute fragrant.
3. Stir in sweet potatoes, broth; simmer 20 minutes until tender.
4. Add coconut milk; simmer 10 minutes until thickened.
5. Stir in lime juice, salt, pepper. Garnish cilantro and lime.

Flavor Variations

Storage Tips

Refrigerate 5 days; freezes 3 months. Stir before reheating.

FAQs

Too thick?
Add broth; simmer longer.

Ginger too spicy?
Grate finer; less amount.

Separate coconut?
Shake can; low simmer.

Conclusion

Ginger Sweet Potato Coconut Stew warms souls creamy tropical bliss.

Ginger Sweet Potato Coconut Milk Stew Recipe

Print Recipe

A warm, nourishing ginger sweet potato stew simmered in creamy coconut milk with warming spices. Cozy, comforting, and naturally vegan perfect for chilly days or a healthy dinner.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 30 mins
• Total Time: 45 mins
• Yield: 4 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: Global
• Diet: Vegan

Ingredients

Scale 1x2x3x

• 2 tbsp coconut oil or olive oil
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 2 medium sweet potatoes, peeled and cubed
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp turmeric
• 1/4 tsp cayenne pepper (optional)
• 1 (14 oz) can full-fat coconut milk
• 2 cups vegetable broth
• 1 cup canned chickpeas, drained and rinsed
• Salt and black pepper, to taste
• Fresh cilantro or parsley, for garnish
• Lime wedges, for serving

Instructions

• 1. Heat oil in a large pot over medium heat.
• 2. Add onion and sauté 3–4 minutes until soft.
• 3. Stir in garlic and ginger; cook 30 seconds until fragrant.
• 4. Add sweet potatoes, cumin, coriander, turmeric, and cayenne. Stir to coat.
• 5. Pour in coconut milk and vegetable broth.
• 6. Bring to a gentle boil, then reduce heat and simmer 18–22 minutes until sweet potatoes are tender.
• 7. Stir in chickpeas and cook 3–5 minutes more.
• 8. Season with salt and pepper to taste.
• 9. Serve hot, garnished with herbs and a squeeze of lime.

Notes

• Add spinach or kale at the end for extra greens.
• Serve with rice or crusty bread for a heartier meal.
• Leftovers taste even better the next day.

Nutrition

• Serving Size: 1 bowl
• Calories: 320
• Sugar: 8g
• Sodium: 420mg
• Fat: 18g
• Saturated Fat: 14g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 36g
• Fiber: 6g
• Protein: 7g
• Cholesterol: 0mg

Keywords: ginger sweet potato stew, coconut milk soup, vegan sweet potato soup