Sweet Potato & Kale Stew

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This Sweet Potato & Kale Stew is a hearty dish that combines the earthy flavors of sweet potatoes and kale with aromatic spices. The stew starts with a base of coconut oil, diced white onion, and crushed garlic, creating a fragrant foundation. As the stew simmers, the sweet potatoes become tender, absorbing the rich flavors of cumin, cinnamon, and turmeric. The addition of chopped tomatoes and cannellini beans adds a delightful texture, while the kale provides a fresh, vibrant finish. Perfectly balanced, this stew is a satisfying meal that warms the senses.

small red chilli, deseeded and finely chopped

large sweet potatoes, peeled and cut into cubes

cannellini beans, drained

Calories270.0kcal (13.5%)

Step 1

Fry onion, garlic, and chilli in coconut oil over medium heat until fragrant.

Step 2

Add whole cumin and sweet potato, cover and cook for 5 minutes until the sweet potato starts to soften.

Step 3

Stir in turmeric, cinnamon, cumin, and tomato puree until well combined.

Step 4

Add chopped tomatoes and cannellini beans, stirring to mix.

Step 5

Reduce heat, cover, and simmer for 30 minutes until sweet potato is tender.

Step 6

Add kale for the last 5 minutes of cooking, stirring until wilted.

Step 7

Serve and enjoy.

Calories270.0kcal (13.5%)

For a spicier stew, leave the seeds in the chilli.

Substitute spinach for kale if preferred.

Can I use a different type of bean?

Yes, you can substitute cannellini beans with any white bean like navy or great northern beans.

Is there a substitute for coconut oil?

You can use olive oil or any other vegetable oil as a substitute for coconut oil.

Can I make this stew ahead of time?

Yes, this stew can be made ahead and stored in the refrigerator for up to 3 days.

How can I make this stew thicker?

To thicken the stew, mash some of the sweet potatoes against the side of the pot and stir.

Can I freeze the leftovers?

Yes, this stew freezes well. Store in an airtight container for up to 3 months.

Cook with Chefadora AI

Add to Shopping List

small red chilli, deseeded and finely chopped

large sweet potatoes, peeled and cut into cubes

cannellini beans, drained

Calories270.0kcal (13.5%)

Step 1

Fry onion, garlic, and chilli in coconut oil over medium heat until fragrant.

Step 2

Add whole cumin and sweet potato, cover and cook for 5 minutes until the sweet potato starts to soften.

Step 3

Stir in turmeric, cinnamon, cumin, and tomato puree until well combined.

Step 4

Add chopped tomatoes and cannellini beans, stirring to mix.

Step 5

Reduce heat, cover, and simmer for 30 minutes until sweet potato is tender.

Step 6

Add kale for the last 5 minutes of cooking, stirring until wilted.

Step 7

Serve and enjoy.

Calories270.0kcal (13.5%)

For a spicier stew, leave the seeds in the chilli.

Substitute spinach for kale if preferred.

Can I use a different type of bean?

Yes, you can substitute cannellini beans with any white bean like navy or great northern beans.

Is there a substitute for coconut oil?

You can use olive oil or any other vegetable oil as a substitute for coconut oil.

Can I make this stew ahead of time?

Yes, this stew can be made ahead and stored in the refrigerator for up to 3 days.

How can I make this stew thicker?

To thicken the stew, mash some of the sweet potatoes against the side of the pot and stir.

Can I freeze the leftovers?

Yes, this stew freezes well. Store in an airtight container for up to 3 months.

Sweet Potato & Kale Stew

About Sweet Potato & Kale Stew

Ingredients to Make Sweet Potato & Kale Stew