Sweet Potato & Ginger Stew

Warm and cozy dish, completely vegetarian!

Just winged all these ingredients together and this dish was AWESOME! So cozy, and the flavors were so good along with crispy mushrooms on top. Game changer.

You can always alter what kind of mushrooms you want or bell peppers, I just used baby bella and red bell pepper but I am sure a green or yellow bell pepper would be delish. You will love the sweet potato and ginger stew! Has enough heat with the jalapeno, but can always add siracha to make spicier if you want.

Recipe Below:

Servings: 4

Time cook: 1 hour and 30 minutes

Ingredients

• The Stew

  • 2 sweet potatoes, peeled and chopped

  • 2 green onion sprigs, chopped

  • 1/3 cup of mushrooms

  • 1 jalapeno, chopped

  • 1/2 red bell pepper, chopped

  • 1/2 tablespoon of Garlic chili paste

  • Couple dashes of pepper

  • 1 tablespoon of ginger

  • 1 can of light coconut milk

  • 1 bunch of kale, chopped

  • 1 tablespoon of ghee butter

  • 1/3 cup of vegetable broth

  • 1 teaspoon of curry powder

  • 1 teaspoon of mediterranean seasoning mix

  • 1.2 tablespoon of soy sauce

• Crispy Mushrooms

  • 1/4 cup of mushrooms

  • Few dashes of pepper

  • Olive oil to coat pan

Directions: Coat dutch oven pot with olive oil on medium heat, then add the onions, bell pepper and jalapeno. Cook for a few minutes then add then garlic. Cook for another few minutes. then add the Mediterranean seasoning, soy sauce, ginger and curry powder. Cook for about 5 minutes. Then and add the sweet potatoes and a dash of the vegetable broth, mix and cover for about 10 minutes. Then turn heat to medium low and add the mushrooms, coconut milk, rest of the broth, butter and pepper.

Cook for about 30 minutes to an hour. The longer the better! Once getting close to done add in the chili garlic. Then in another pant coat with olive oil and add the mushrooms and pepper. Cook on medium high until crispy, takes about 10 minutes. Then garnish on top once the stew is ready!