Sweet Potato Coconut Stew

Sweet Potato Coconut Stew

This nourishing dish will be sure to warm bellies and keep you going during the cold months.



1 large sweet potato cut into chunks

1 bulb of garlic minced

4 large stalks of celery

4 large carrots cut into chunks

1 large zucchini cut into chunks

1 bunch fresh cilantro chopped

1 can full fat coconut milk

3 cups vegetable/chicken broth

1 tbsp coconut oil

1 tbsp turmeric

Black Pepper


  1. In a large stock pot, add coconut oil, sweet potato, carrots, zucchini, celery, garlic and half of the chopped cilantro. 
  2. Cook on medium heat for 15 minutes or until vegetables start to “sweat”.
  3. Add 1 cup of broth to pot and cover pot. Continue to cook for another 15 minutes.
  4. Add remaining broth and coconut milk. Turn heat down to a simmer and cover for 15 minutes.
  5. Serve over cooked red lentils or basmati rice and garnish with remaining cilantro and black pepper.
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