With Thai ingredients available at most natural foods stores and well-stocked supermarkets, it has become easy to enjoy the delightful flavors of this cuisine at home. Use your discretion with the hot seasoning you choose; a little will give a hint of heat, but if you want a spicier stew, you can step it up from there. Adapted from Vegan Soups and Hearty Stews for all Seasons by Nava Atlas. Photos by Hannah Kaminsky.

Recipe

Thai-Spiced Sweet Potato Stew

For this colorful Thai-inspired sweet potato stew, use your discretion with the hot seasoning you choose; a little will give a hint of heat, but if you want a spicier stew, you can step it up from there.

5 from 1 vote

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Course: Side Dish

Cuisine: Asian

Diet: Vegan, Vegetarian

Keyword: sweet potato stew, vegetable stew

Prep Time: 20

Cook Time: 30

Total Time: 50

Servings:

Calories: 209kcal

Author: Veg Kitchen

Ingredients

1 tablespoon olive oil
1 medium onion quartered and thinly sliced
4 to 6 cloves garlic minced
3 medium-large sweet potatoes about 1 ½ pounds, peeled and diced
3 cups water
1 medium red bell pepper cut into narrow strips
1 ½ cups frozen organic whole green beans thawed
2 teaspoons minced fresh ginger
2 stalks lemongrass optional
One 14 - to 15-ounce can light coconut milk
¼ cup natural peanut butter
Salt to taste
1 teaspoon red or green Thai curry paste dissolved in a little water; or sriracha or other hot sauce of your choice, to taste
Cilantro leaves for topping

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Instructions

Heat the oil in a soup pot. Add the onion and sauté over medium-low heat until translucent. Add the garlic and continue to sauté until both are golden.
Add the sweet potatoes and water. Bring to a rapid simmer, then lower the heat. Cover and simmer for 10 minutes, or until the sweet potatoes are about half done.
Stir in the bell pepper, green beans, and ginger.
If using lemongrass, cut each stalk into 3 or 4 pieces, and bruise by making long cuts here and there with a sharp knife. This will help release the lemony flavor. Stir into the soup pot. Either way, simmer the stew for 10 minutes longer.
Stir in the coconut milk, peanut butter, salt, and curry paste or hot sauce. Return to a simmer, then cook over very low heat for 5 minutes longer, or until all the vegetables are tender and the flavors well integrated.
Remove lemongrass pieces, if used. Taste to adjust seasonings, particularly the hot seasoning if you’d like a spicier stew, as well as the salt and ginger.
Serve at once, topping each serving with a few cilantro leaves.