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