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.
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
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.
Recipe Card
Kale and Sweet Potato Stew with Cashew Coconut Cream
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.
Sarah says
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!
Chef Sous Chef says
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.
Jennifer says
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!
Chef Sous Chef says
We actually had the same reaction when we first made this!