Sweet Potato, Tomato, and Lemongrass Stew

2017-11-21 23:00:10

Ingredients

1 TBS olive oil or ghee
1 lb sweet potatoes, peeled and diced
3 carrots, peeled and diced
1 onion, peeled and diced
4 cloves garlic, chopped
1 tsp fresh ginger, chopped fine
1 stalk lemongrass, outer fibrous part removed and the white inner part chopped fine
1 apple, peeled and diced
1/8 tsp cayenne pepper
1/4 tsp coriander powder
3 tomatoes, seeds removed, diced
1 1/2 cups coconut milk, well stirred
salt to taste
1 TBS toasted almonds, chopped (optional)
Brown rice (optional)

Instructions

1- In a heavy pot, heat the olive oil or ghee on a medium flame. Add the diced sweet potato, carrots, onion, garlic, ginger, lemongrass, apple, cayenne pepper, and coriander powder, and stir and cook for 8-10 minutes or so, until everything is beginning to get soft and golden.
2- Add the diced tomatoes and cook another 4 or 5 minutes.
3- Add the coconut milk, stir well, and simmer the stew for about 30 minutes on low heat. Meanwhile, make some simple steamed brown rice if you like.
4- Taste the stew and add salt to taste. If you like it sweeter, try adding 1 TBS brown sugar or piloncillo. If you'd like it thicker, mash some of the cooked sweet potatoes and tomatoes up against the side of the pot with a big wooden spoon, stir well, and cook another 5 minutes or so.
5- Serve the stew over brown rice, and garnish with coarsely chopped toasted almonds if you want a bit of crunch.

Notes

Not Included in The Box: Olive oil or ghee, cayenne pepper, coriander powder, coconut milk, salt, almonds (optional), brown rice (optional)

By Danielle Goldstein

/Narrative Food https://blog.narrativefood.com/