By Laura Wright – The First Mess.
A hearty, nourishing plant-based stew that’s perfect for winter. Packed with Queensland sweet potatoes, creamy coconut milk, and warming spices — this dish is comfort food you can feel good about.
Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 1 tsp ground cumin
- ½ tsp ground turmeric
- ½ tsp chilli flakes (optional)
- 2 medium sweet potatoes, peeled and chopped into chunks
- 1 x 400ml can coconut milk
- 1½ cups vegetable stock
- 1 x 400g can chickpeas, drained and rinsed
- 2 cups chopped kale or baby spinach
- Juice of ½ a lime (plus more to serve)
- Salt and pepper, to taste
- Fresh coriander or parsley, for serving
Instructions
- Sauté the base
Heat olive oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes. Add garlic, ginger, cumin, turmeric and chilli flakes, and cook for another 1–2 minutes until fragrant. - Add sweet potato & liquids
Stir in the chopped sweet potatoes, coconut milk and vegetable stock. Bring to a simmer and cook uncovered for 15–20 minutes or until the sweet potato is fork-tender. - Add chickpeas & greens
Add the chickpeas and kale (or spinach) and cook for another 5 minutes, until the greens have wilted. Squeeze in lime juice and season to taste with salt and pepper. - Serve & enjoy
Ladle into bowls and top with fresh herbs and an extra squeeze of lime. Great on its own or served with rice or crusty bread.
