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    Home » Recipes » Vegetarian Recipes

    Kale & Sweet Potato Stew with Cashew Coconut Cream

    Published: Mar 4, 2018 · Modified: Jan 17, 2024 by Philip Lago and Mystique Mattai · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Kale and Sweet Potato Stew Recipe Information Graphic

    A quick and simple weeknight dinner, our Kale and Sweet Potato Stew is comforting, hearty, and the ultimate dish to add to your meal plan rotation whether on Whole30, paleo or just looking to eat a bit lighter. 

    Close up of Kale and Sweet Potato Stew with Garnish

    There's something magical when all your favorite healing ingredients come together into a single dish, making it multiple times more delicious and addictive. For me and Philip, it's this Kale & Sweet Potato Stew with Cashew Coconut Cream.

    How to Make Our Kale and Sweet Potato Stew

    Ingredients for Our Kale and Sweet Potato Stew

    Ingredients to make a kale and sweet potato stew with labels

    Sweet potatoes, kale, vegetable (or chicken) stock, cashew butter, coconut milk, lime, garlic, ginger, curry powder, Thai (bird's eye) chili, cashews, cilantro

    No. 1| Prepare the Ingredients for the Stew

    Have all your ingredients ready to go. Start by separating the leaves from the stems on one bunch of kale. Cut the leaves into bite-size pieces and set aside, then thinly slice the kale stems and place in a large bowl. Peel and dice 2 pounds of sweet potatoes and place in the bowl with the kale stems.

    No. 2 | Boil the Sweet Potatoes and Kale Stems

    French oven with sweet potatoes and kale stems inside

    Place the sweet potatoes and kale stems in a large soup pot. Add 2 cups of vegetable (or chicken) stock and bring to a boil on high heat. Reduce heat to medium-low, cover, and simmer for 10 minutes.

    No. 3| Make the Curry Cashew Cream

    In a medium bowl, whisk together ½ cup of Cashew Butter, 1 cup of coconut milk, the zest and juice of 2 limes, 2 cloves of chopped garlic, 1 tablespoon of grated ginger, 1 ½ teaspoon curry powder, and a thinly sliced bird's eye chili. Set aside.

    No. 4 | Braise the Kale

    Round french oven with braised kale and sweet potatoes

    Once the sweet potatoes are fork-tender, add the kale leaves. Cover the pot for three to four minutes, until the kale is tender.

    No. 5 | Finish the Stew

    Round French oven with cashew cream sauce, sweet potatoes and kale

    Pour in the cashew cream sauce and gently stir into the stew. Cover and remove from heat until serving.

    Close up of finished Kale and Sweet Potato Stew in Black Dutch Oven

    Recipe Card

    Close up of Two Bowls of Kale and Sweet Potato Stew

    Kale and Sweet Potato Stew with Cashew Coconut Cream

    5 from 2 votes
    Philip Lago and Mystique Mattai
    Light and creamy from the cashew coconut sauce, our Kale and Sweet Potato Stew is comforting, hearty and the ultimate dish to add to your meal plan rotation. It combines ingredients that not only complement one another, but meld together adding even more flavour and texture.
    Servings: 8 servings
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 20 minutes mins

    Ingredients
      

    • 2 lbs sweet potatoes peeled and diced
    • 1 bunch kale thinly sliced stems, chopped leaves
    • 2 cups vegetable stock
    • ½ cup cashew butter
    • 1 cup coconut milk
    • 2 limes zest and juice
    • 2 cloves garlic minced
    • 1 tablespoon freshly grated ginger
    • 1 ½ teaspoon curry powder
    • 1 bird's eye chili thinly sliced
    • ½ teaspoon salt
    • ¼ cup roasted cashews chopped
    • 1 sprig cilantro

    Instructions
     

    • In a large soup pot heat sweet potatoes, kale stems and stock to a boil. Reduce heat to medium-low, cover and simmer for 10 minutes.
    • While the sweet potatoes are cooking, in a small bowl mix together the cashew butter, coconut milk, lime zest and juice, garlic, ginger, curry powder, and bird's eye chili. Set aside.
    • Once the sweet potatoes are fork tender, add the kale leaves. Top with the lid and allow the kale to steam for 3-4 minutes, until bright green. Stir in the cashew sauce and simmer until thickened, about 5 minutes.
    • Serve in a bowl with a sprinkling of cashews and cilantro.

    Nutrition

    Calories: 289kcal | Carbohydrates: 33g | Protein: 7g | Fat: 16g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Sodium: 459mg | Potassium: 645mg | Fiber: 5g | Sugar: 6g | Vitamin A: 17870IU | Vitamin C: 24mg | Calcium: 98mg | Iron: 3mg

    Additional Information

    Course: Food + Drink, Main
    Cuisine: African Inspired, Fusion Food, north american
    Servings: 8 servings
    Calories: 289
    Tried this recipe?Leave a comment and let us know!

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    Reader Interactions

    Comments

    1. Sarah says

      July 12, 2018 at 11:51 pm

      This was delicious! So bright and comforting - good for any season, I would think. The recipe was easy and smart, too. In the time it takes for the potatoes to become tender, the rest of the ingredients can be prepped. I also loved the tip about cooking the kale stems first, so the entire leaf can be enjoyed. Thanks very much!5 stars

      Reply
      • Chef Sous Chef says

        July 13, 2018 at 6:45 pm

        We're so glad you enjoyed the stew Sarah and thanks for sharing your experience. Always great when you can minimize waste and glad to hear you found it as easy to make as we do.

        Reply
    2. Jennifer says

      March 15, 2018 at 1:08 pm

      I was hesitant to try this recipe, but the stew was sooo easy to make. I absolutely loved it and will be making it often now!5 stars

      Reply
      • Chef Sous Chef says

        March 15, 2018 at 1:09 pm

        We actually had the same reaction when we first made this!

        Reply
    5 from 2 votes

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