curried sweet potato stew

I came across a version of this recipe several years ago in the April 2010 issue of Women’s Health Magazine.  It’s so delicious, satisfying and relatively guilt-free that it’s become a staple in my house.  This recipe is amazingly forgiving and you can add or substitute any other veggies you have lying around the kitchen.  It’s another work favorite and you can eat it as a stew or serve it over rice as a traditional curry.

Don’t let the idea of curry intimidate you.  You can create your own blend of aromatic spices, but you can also purchase a ready-made blend.  I picked up Whole Foods’ muchi curry on a whim years ago and have fallen totally in love.  It is a beautiful blend of spicy, sweet and pungent that doesn’t overpower.  My friend Laila tells me this is a fish curry, but I use it with everything.


4 cups peeled and chopped sweet potatoes or butternut squash
4 cups chopped fresh kale
2 diced red bell peppers
2 cups diced sweet white onion
1/2 cup chopped cilantro
juice of one lime
1 cup frozen peas
1 can rinsed chickpeas
1 can light coconut milk
2 cups low sodium chicken stock
3 tbs canola oil
2 tbs curry
1 tbs cumin
1 tbs freshly ground black pepper
1/2 tsp salt
2 cups water

  1. Cook onions and bell pepper in oil over medium heat until tender.
  2. Add curry powder, cumin, ½ tsp salt and pepper and cook for 2 minutes, stirring frequently.
  3. Add chicken stock, water and sweet potatoes and bring to a boil; reduce heat, cover and simmer for 15 minutes or until potatoes are tender.
  4. Using a slotted spoon, remove a cup of the sweet potatoes and mash with a fork.
  5. Return potatoes to pot and bring to a boil.
  6. Reduce heat, add kale and peas and simmer for 10 minutes or until thickened.
  7. Add chickpeas, coconut milk, lime juice and cilantro, cooking for 1-2 minutes or until warm throughout.  Season with additional salt and pepper to taste.

Enjoy this alone or over Fragrant Indian Rice.