I don’t know if anyone else noticed, but butternut squash is having a moment right now. Like, it’s everywhere you turn – Instagram, Pinterest, food mags, blogs – and I’m starting to have dreams about squash and just. please. stop the insanity.
Enough with the butternut, people! Ok, I get it, who am I to bash seasonal ingredient overload? I jumped on the fall bandwagon pretty early in the game myself with last week’s Pumpkin Maple Spelt Scones. The thing that gets me all fired up about butternut squash though, is what a huge pain in the a** it is to cook with. Just trying to slice one of those babies in half is dicey. They’re oddly shaped, wobbly, and altogether unwieldy. Not to mention, they’re hard as rocks and require deseeding and peeling too. I’m out!
That’s why I love the homely little sweet potato. Sure, it’s not sexy like a butternut, but it’s peeled and chopped in 2 minutes flat and tastes pretty darn good. Slow simmered with the full bodied flavors of spicy curry and garam masala, sweet potato really shines. This Curried Sweet Potato Stew has been in regular rotation in our house for a couple of years now. It’s reminiscent of my Coconut Curry Red Lentil Soup, but the sweet potato truly lends a whole new flavor dimension. The addition of canned tomatoes, garbanzo beans, and a couple of handfuls of kale make for a super hearty, almost chili-like meal.
We serve ours alongside red quinoa for some added chew, but it’s perfect on its own with a hunk of pita or crusty bread to sop up all that creamy coconut broth. (Check out my recommendations for the best canned coconut milk brands.) So crank up the AC – because it’s still 80 degrees here in SoCal – put on your comfies, wrap yourself in a blanket, and get all fall vibey with a big bowl of stew.
- 1 large sweet potato, peeled and cubed (about 2 cups)
- 1 tablespoon olive oil
- ¼ yellow onion, diced (about ½ cup)
- 2 cloves garlic, minced
- 1 teaspoon garam masala
- 1 teaspoon curry powder
- ¼ teaspoon cumin
- ⅛ teaspoon red pepper/cayenne
- ½ teaspoon sea salt
- 1 15 ounce can diced tomatoes (low sodium if available)
- 1 15 ounce can garbanzo beans (drained & rinsed)
- 1 14 ounce can light coconut milk
- 2 tablespoons raisins (optional)
- 2 handfuls torn kale leaves
- 3 cups prepared red quinoa or grain of your choice
- 2 tablespoons cilantro, roughly chopped
- salt and pepper
- Heat olive oil in a pot over medium-high heat. Add onion and garlic and cook until onions soften and turn translucent, about 3 minutes. Add spices and salt and cook one minute more. Add sweet potato, garbanzo beans, raisins, coconut milk and tomatoes to pot and bring to a boil. Lower heat to a medium simmer and cook, semi-covered for 30 - 35 minutes until sweet potatoes are soft.
- Season with salt and pepper to taste. Add kale and cook a few minutes more until wilted.
- Divide quinoa between bowls, spoon stew over and garnish with cilantro.
Need more sweet potatoes in your life, check out my Roasted Yams with Lime Sunflower Seed Sauce, because a sweet potato by any other name is definitely a yam.