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?
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.
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
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
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
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
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.
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Kale & Sweet Potato Stew with Cashew Coconut Cream
- 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 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
- 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.