Kale & Sweet Potato Stew with Cashew Coconut Cream

Last modified on January 6th, 2020 at 11:51 am

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 healthy. 

Our favourite dishes are the hearty ones, the comforting ones that warm your soul and are incredibly addictive, making you want more and more. And when it comes to food, the word addictive can go one of two ways: addicted to foods that provide no nutritional value like chips, soda and candy (an oral fixation) or addicted to foods that allow your body to thrive and flourish (an oral healing). And who doesn’t love being addicted to foods that are good for them?

Close up of bowl of sweet potato stew garnished with cashews, cilantro and lime

There’s something magical when all your favourite 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, adapted from a recipe from Michael Smith’s Real Food, Real Good cookbook.

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

We initially made his Sweet Potato Stew dish when we reviewed his book as part of Cookbook Club, labelling it as a simple one-pot recipe that is quick to make and even quicker to eat, and have been making it as a regular rotation in our meal plan. It’s the perfect weekday, weekend or impress your guests kind of meal that requires few ingredients and even simpler steps.

An Easy Whole30 Dinner

Swapping out Michael’s Asian-inspired elements of fish sauce and soy sauce, we added flavour through vegetable stock and replaced the peanuts with cashews adding to the creaminess of this sweet potato stew, making it the perfect Whole30 recipe and Whole30 dinner option. Light and creamy, our Kale and Sweet Potato Stew combines ingredients that not only complement one another, but meld together adding even more flavour and texture.

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 1/2 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 1/2 tsp 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.

Make it Beautiful

Spoon a generous helping of stew into deep soup bowls. Top with some chopped cashews and cilantro leaves. A wedge of lime will add brightness and if you can handle the heat, sprinkle some very thinly sliced bird’s eye chili on top.

Bon Appétit,

Chef Sous Chef

Close up of Kale and Sweet Potato Stew with Garnish

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Kale & Sweet Potato Stew with Cashew Coconut Cream

Close up of Two Bowls of Kale and Sweet Potato Stew

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.

  • Author: Chef Sous Chef
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Category: Food + Drink, Main
  • Method: Stovetop
  • Cuisine: North American, Whole30
Scale

Ingredients

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

Instructions

No. 1 | 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.

No. 2 | 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.

No. 3 | 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.

No. 4 | Serve in a bowl with a sprinkling of cashews and cilantro.

Keywords: Real Food, Stew, Whole30

Two bowls of kale and sweet potato stew with garnishes in bowls

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4 Comments

  • Reply
    Jennifer
    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!

    • Reply
      Chef Sous Chef
      March 15, 2018 at 1:09 pm

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

  • Reply
    Sarah
    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!

    • Reply
      Chef Sous Chef
      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.

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