Lemongrass Sweet Potato Stew Recipes

MOROCCAN SWEET POTATO STEW

Moroccan Sweet Potato Stew image

A perfect blend of rich sweet potato stew with a kick of curry powder and ginger plus the crunch of peanuts.

Provided by Carrie Sublett

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 55m

Yield 6

Number Of Ingredients 19

Ingredients

3 cups peeled and cubed sweet potatoes
3 cups vegetable broth, divided
2 teaspoons olive oil
1 cup chopped onion
1 stalk celery, chopped
½ cup chopped red bell pepper
1 clove garlic, minced, or more to taste
1 (15 ounce) can chickpeas, drained and rinsed
1 (14.5 ounce) can diced tomatoes, drained
1 tablespoon lemon juice
2 teaspoons fresh grated ginger
1 teaspoon ground cumin
1 teaspoon curry powder
1 teaspoon ground coriander
1 teaspoon chili powder
½ teaspoon salt
¼ teaspoon pepper
½ cup raisins
2 tablespoons peanut butter

Steps:

Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

Nutrition Facts : Calories 251.6 calories, Carbohydrate 45.4 g, Fat 5.5 g, Fiber 7.3 g, Protein 6.9 g, SaturatedFat 0.9 g, Sodium 745 mg, Sugar 16.5 g

FEEL GOOD SWEET POTATO STEW

Feel Good Sweet Potato Stew image

Provided by Michael Symon : Food Network

Categories main-dish

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1/4 cup oil (I'm using olive)
2 cloves garlic, sliced
1 onion, cut into large dice (I'm using yellow)
4 sweet potatoes, cut into large dice
2 tablespoons ground turmeric
1 tablespoon ground coriander
1 tablespoon coarse black pepper
One 28-ounce can tomato product, such as sauce, diced, crushed, etc. (I'm using crushed)
One 15-ounce can beans, rinsed (I'm using black)
1 can unsweetened milk (I'm using coconut milk)
1 cup liquid (I'm using vegetable stock)
1 cup nuts (I'm using walnuts)
Salt
1 lime, cut into wedges
Fresh cilantro, if you have it, for serving
Couple shakes favorite hot sauce, optional

Steps:

Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

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