I really love this recipe. Easy, fast and delish.
It’s been unusually cold (for July) this week, and I wanted some seriously warm comfort food. This sweet potato stew fits the bill.
I looked around online for something interesting – not sure what, only knew I’d know it when I found it. That’s the kind of day it was.
I found this recipe on food.com, by Maggie the Vegan Chef – thanks Maggie. I couldn’t find Maggie’s website – if she has one – so if anyone can find it, I’d love to share it here.
So, I started by doing all the chopping, except for the garlic, and set everything out, ready to roll.
Looks like I missed the broth in the picture – no worries. I sure remembered it later, when it was time to liquid up the dish.
There you have it. Wasn’t that easy? Smells sooo good cooking. It may take a little longer to cook than the recipe states, but you’ll know it’s done when it’s all softened up and coming together. If you need a little more juice, use water, broth, or some of the left over coconut milk. I also decided to sweeten it up a little with some raisins sprinkled on top. You could also use parsley or cilantro.
Ready for the recipe? Here it is.