Light and creamy from the cashew coconut sauce, our Kale & Sweet Potato Stew is comforting, hearty and the ultimate dish to add to your meal plan rotation.
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.
Swapping out Michael’s Asian-inspired elements of fish sauce and soy sauce, we added flavour through chicken 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.
Chef Sous ChefPrint
Curried Cashew 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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Category: Food + Drink, Main
- Cuisine: Whole30
- 2 lbs sweet potatoes, peeled and diced
- 1 bunch of kale, thinly sliced stems, chopped leaves
- 2 cups 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
No. 1 | In a large soup pot heat sweet potatoes, kale stems and chicken stock to a boil. Reduce heat to 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.