Description
Warm up with this Gingery Coconut Sweet Potato and Rice Stew, a comforting dish that combines creamy coconut milk, tender sweet potatoes, and aromatic spices. Finished with a drizzle of chili oil for a zesty kick, this stew is perfect for chilly evenings or family gatherings. Simple to prepare and bursting with flavor, it’s sure to become a favorite in your home.
Ingredients
Scale
- 2 medium sweet potatoes, diced (about 2 cups)
- 1 cup jasmine rice
- 1 can (13.5 oz) full-fat coconut milk
- 2 tbsp fresh ginger, grated
- 4 cups low-sodium vegetable broth
- 2 tbsp chili oil (plus extra for drizzling)
- 2 cups spinach or kale
- 3 cloves garlic, minced
- 1 medium onion, chopped
Instructions
- Heat a splash of oil in a large pot over medium heat. Add chopped onions and minced garlic; sauté until translucent.
- Stir in diced sweet potatoes and grated ginger; cook for about 5 minutes until sweet potatoes begin to soften.
- Add jasmine rice and pour in vegetable broth; bring to a gentle boil while stirring.
- Reduce heat and mix in coconut milk; combine well.
- Simmer on low for 20-25 minutes until sweet potatoes are tender and rice is fluffy.
- Stir in spinach or kale just before serving; season with salt and pepper, then drizzle with chili oil.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main
- Method: Stovetop
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 bowl (approximately 300g)
- Calories: 360
- Sugar: 6g
- Sodium: 480mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 8g
- Protein: 7g
- Cholesterol: 0mg