Thai Sweet Potato Stew
Introduction
A little sweet, a little spicy, and perfectly balanced. I usually serve this with some fresh, homemade bread. You can also add in a diced jalapeno or put in some extra chili paste if you want a bit more heat. With the 1ยฝ Tbsp of chili paste, this is what I would call medium heat, so plan accordingly.
Total Time: 1ยฝ โ 2 hours
Ingredients
6ย ย ย cupsย vegetable broth
2ย ย ย yellow onions,ย diced
3-3ยฝย lbs. sweet potatoes, peeled and diced
2ย ย ย celery ribs, diced
ยฝย ย ย cup fresh cilantro, chopped
2ย ย ย Tbsp. garlic, minced (about 4 cloves)
2ย ย ย tsp. grated ginger
1ย ย ย Tbsp. ground coriander
1ยฝย ย Tbsp. Thai red chili paste
3ย ย ย Tbsp. lime juice
1ย ย ย tsp. salt
ยฝย ย ย tsp. black pepper
Olive oil
Instructions
โข In a soup pot, sautรฉ the onions, carrots, and celery with a few Tbsp. of olive oil over med-high heat until the onions become translucent, stirring regularly.
โข Add the garlic, ginger, coriander, and chili paste and continue to sautรฉ for another 2-3 minutes.
โข Add all remaining ingredients (except the cilantro) and simmer, covered, until the potatoes are fork tender (i.e., you can stab them easily with a fork).
โข Ladle into a bowl and garnish with some chopped cilantro.
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