Vegan Sweet Potato Creamy Stew

🛒 Ingredients

• 500 g orange-fleshed sweet potato, peeled and cut into 2 cm cubes
• 1 medium zucchini, halved lengthwise and sliced
• 3 ripe tomatoes, chopped (or 200 g cherry tomatoes, halved)
• 1 medium onion, finely diced.. 2 cloves garlic, minced.. 1 tbsp fresh ginger, grated
• 1 tbsp olive oil.. 200 ml full-fat coconut milk.. 200 ml vegetable broth
• 1 tsp ground cumin.. ½ tsp turmeric powder.. ½ tsp sweet paprika
• ¼ tsp chilli powder or pinch of cayenne (adjust to taste)
• Salt and black pepper — to taste
• 1 tsp maple syrup (optional, to balance acidity)
• Fresh coriander / cilantro — chopped, for garnish
• Lime wedges — for serving

👩‍🍳 Instructions

1. 1

   Sauté aromatics: Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until soft and translucent. Stir in garlic, ginger, cumin, turmeric, paprika, and chilli powder — cook 1 minute until fragrant.

2. 2

   Simmer the base: Add sweet potato cubes, coconut milk, and vegetable broth. Stir gently and bring to a gentle simmer. Reduce heat to low, cover, and cook 15 minutes until the sweet potato is just tender when pierced with a knife.

3. 3

   Add softer vegetables: Stir in sliced zucchini and tomatoes. Simmer uncovered for 8–10 minutes more until all vegetables are soft and the sauce has thickened to a creamy consistency.

4. 4

   Adjust flavour: Taste and season with salt, plenty of black pepper, and a tiny touch of maple syrup if needed to balance the sweetness and acidity.

5. 5

   Serve: Ladle into warm bowls. Top generously with fresh coriander and squeeze fresh lime juice over each portion just before eating. Delicious with rice, quinoa, or crusty bread!