Sweet Potato, Carrot & Kale Stew

What helps beat those grey & gloomy days....

Bright, warm and comforting stew does! Right?!  After posting a pic of my yummy stew, I was swamped with requests for the recipe.  So here it goes!

Sweet Potato, Carrot, Kale Stew.jpg

Sweet Potato, Carrot & Kale Stew

Ingredients:

  • 2 Tbsp Olive Oil
  • 1  Onion (white or yellow)
  • 2 Bay leaves
  • 2-3 small Sweet Potatoes
  • 1 white or yellow Potato
  • 2 carrots
  • 1/2 tsp Cumin
  • 1/2 tsp Coriander Powder
  • 1/4 tsp Cinnamon
  • 1/2 tsp Rosemary
  • 1 tsp Turmeric
  • 1/2 tsp salt
  • 1 tsp Paprika
  • 3 cloves of garlic
  • 1 can of diced tomatoes
  • 1 can of coconut milk
  • 1 1/2 cans (use your coconut milk can) of Water
  • 1/2 to 1 whole bunch of fresh Kale
  • Fresh Cilantro (optional)
  • Green Onions (optional)

Instructions:

For Instant Pot:

  1. Dice onion. Peel and cube your sweet potato, carrots and potato.

  2. Set your Instant Pot to sauté and add your olive oil.

  3. Add your diced onion along with the bay leaves to the warmed oil. Cook until onions are transcluent and make sure to stir regularly so the onions don't burn.

  4. Add the sweet potatoes, carrots, potato, coriander, cumin, cinnamon, turmeric, salt, rosemary, garlic and paprika and stir well. Continue to cook for about 1 minute.

  5. Next add your diced tomato, coconut milk and water and stir well.  Continue to cook for about 5 minutes, stirring occasionally.

  6. Cancel the sauté setting and set your Instant Pot to Manual.  Use the + or - to set the time to 6 minutes.

  7. Place the lid on your Instant Pot and lock in place. Turn the steam release knob to the sealed position.

  8. Once the cooking time has finished, let your pot sit for 10 minutes without releasing the pressure.  You can simply turn your pot off and wait. 

  9. While you are waiting, wash and de-stem your kale.  You can either chop or tear the leaves into bite sized pieces.

  10. After the 10 minutes, do a quick release by turning the release know to the vent position.  Watch out...it will be hot!

  11. Next, add your kale and fold it into the stew. As you are combining it, break up some of the potato and sweet potato to thicken the stew to your liking. 

  12. Let the stew rest for a few minutes to allow the kale to wilt. 

  13. Top with fresh cilantro and sliced green onions if you like. And then serve and enjoy!


For Stove Top:

The instructions will be pretty similar to the Instant Pot version.  You'll just be cooking everything in a large pot instead.

  1. Dice onion. Peel and cube your sweet potato, carrots and potato.

  2. Add olive oil to a large pot and place on your stove and set the burner to medium.

  3. Add your diced onion along with the bay leaves to the warmed oil. Cook until onions are transcluent and make sure to stir regularly so the onions don't burn.

  4. Add the sweet potatoes, carrots, potato, coriander, cumin, cinnamon, turmeric, salt, rosemary, garlic and paprika and stir well. Continue to cook for about 1 minute.

  5. Next add your diced tomato, coconut milk and water and stir well.  

  6. Cover your stew and on medium-low for 25-40 minutes The time will be dependent on how small or large your cubed veggies are.  Continue to cook until your sweet potatoes are soft and your carrots are fork tender. Stir occasionally.

  7. While you are waiting, wash and de-stem your kale.  You can either chop or tear the leaves into bite sized pieces.

  8. Once your stew is done and your carrots, sweet potato and potato are soft, you can turn off your burner.

  9. Next, add your kale and fold it into the stew. As you are combining it, break up some of the potato and sweet potato to thicken the stew to your liking. 

  10. Let the stew rest for a few minutes to allow the kale to wilt. 

  11. Top with fresh cilantro and sliced green onions if you like. And then serve and enjoy!

Recipe inspiration from Simply Happy Foodie