An ultra creamy, hearty, and savory sweet potato coconut stew. A comforting and warm winter meal only made in one-pot and takes 30-minutes to make.

Sweet Potato Coconut Stew [Vegan]

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Cooking Time



For the Stew:

  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1-inch ginger, thinly sliced
  • 1/2 white onion, thinly sliced
  • 2 teaspoons ground cumin
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon cayenne pepper
  • (Optional) dash of red pepper flakes
  • 2 medium sweet potatoes, cut into chunks
  • 1 carrot, roughly chopped
  • 2 cups full-fat coconut milk
  • 1 cup low-sodium vegetable broth
  • Pepper
  • Salt
  • 1 tablespoon tahini
  • Juice from 1/2 lemon

To Serve:

  • Fresh basil
  • Toasted cashews


  1. In a heavy-bottomed pot, heat oil until shimmering. Add garlic, ginger, onion, and a pinch of salt. Cook for 3-4 min. until soft and translucent.
  2. Stir in spices and toast for 1 minute. Add sweet potatoes and carrots. Stir well to coat the vegetables in spices and onion mixture. Pour in coconut milk and vegetable broth.
  3. Bring to a low boil, then lower the heat and simmer for 20 minutes. Stir in tahini. Squeeze in juice from 1/2 lemon. Season with salt and pepper to taste.
  4. Transfer half of the stew into a blender. Blend until smooth. Pour back into the pot and stir to combine.
  5. Serve stew with fresh basil and a sprinkle of toasted cashews. Toast cashews by simply adding them to a small skillet over medium heat.
  6. Cook for 2-3 minutes. until golden brown, stirring frequently.


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