Hello Everyone! I’ll keep tonight’s introduction short, and so, on to the recipe! This glowing Turmeric, Chickpea, and Sweet Potato Stew is hearty, spicy, creamy, nutrient-rich, and delicious! The addition of pineapple juice in the stew adds a hint of sweetness and slightly enhances the flavour of the overall dish that pairs nicely with the coconut milk.
It’s the perfect comfort food for the cold weather months. Having said that, it’s probably not an ideal dish to whip up in the tropics, especially during the summer time *cheeky grin*
Before we dive into tonight’s recipe, please take the time to check out the original recipe I followed for reference, over on Yup, it’s Vegan by Shannon. It’s dairy-free, gluten-free, grain-free, and vegan/vegetarian altogether (that is if you skip the garlic-malunggay toast on the side)!
PREP TIME 10 MINS | COOKING TIME 30 MINS | SERVES 4
3 garlic cloves, minced
2 pcs dried bay leaves
2 small-sized sweet potato, peeled and cubed
1 small red bird’s eye chilli, finely minced
1 small red onion, diced
2 cups water or vegetable stock
1 & 1/2 cups cooked chickpeas
1 & 1/2 cups full-fat coconut milk
1/2 cup pineapple juice (fresh or if store-bought, with no added sugar)
2 tbsp freshly squeezed lime juice
1 & 1/2 tbsp fresh turmeric, grated
1 tbsp coconut oil
1 tbsp fresh ginger, grated
1/2 tbsp yellow curry powder
2 tsp light soy sauce
1 tsp turmeric powder
Blanched kale leaves, roughly chopped to garnish
Salt and freshly ground black pepper, to taste
- Add the coconut oil in a large heavy-bottomed pot over medium heat. When the oil starts to shimmer, add the minced garlic and sauté until golden brown and fragrant, about 30 seconds. Be careful to not burn the garlic. Then add in the diced onions, chillies, ginger, turmeric, and dried bay leaves, stirring often, until they soften, about 1-2 minutes.
- Add the sweet potatoes into the pot, together with the curry and turmeric powder. Season with salt and freshly ground black pepper, to taste, and then give it a good mix, cooking for about a minute or two.
- Add the water or vegetable stock and bring to a gentle boiling. Once boiling, add in the pineapple juice, and half of the coconut milk and bring back to a gentle boil before reducing the heat to a steady simmer. Cover the pot and leave to cook for about 15 to 20 minutes, or until the sweet potatoes are cooked through.
- If desired, use a fork to mash up some of the sweet potatoes to thicken the stew slightly. Stir in the cooked chickpeas, lime juice, soy sauce, and the remaining coconut milk. Let it simmer, partially covered, for 5 to 10 more minutes.
- Check and taste to see if the stew needs additional seasoning. If so, season with a touch more salt, freshly ground black pepper, and lime juice.
- Once done, top with some blanched kale and fresh chillies. Serve hot with some garlic-malunggay bread slices on the side (optional). Enjoy!
Note: The sweet potatoes in this stew makes it nice and hearty on its own, but it is also lovely served with jasmine rice. Feel free to add other stew-friendly vegetables too, such as cauliflower or other leafy greens like how I added kale to mine.
– Ally xx