Recipe for a stew, curry, or casserole that uses sweet potatoes and coconut milk (unsweetened)?!


Question: I was watching a TV Show about African food and there was a sweet potato stew that had peanut butter, coconut milk, sweet potatoes, tons of great veggies and amazing spices. I wish I wrote it down or recorded the show.

Anyone have a great recipe to share?

I'm open to curries, stews and casseroles that include sweet potatoes and coconut milk.

I'm vegetarian but if you have something that has meat in it, please submit it anyway and I'll find a vegetarian substitute (like tofu or tempeh) to use in the place of the meat. Don't be discouraged. I will appreciate any help.

Thanks a bunch :)


Answers: I was watching a TV Show about African food and there was a sweet potato stew that had peanut butter, coconut milk, sweet potatoes, tons of great veggies and amazing spices. I wish I wrote it down or recorded the show.

Anyone have a great recipe to share?

I'm open to curries, stews and casseroles that include sweet potatoes and coconut milk.

I'm vegetarian but if you have something that has meat in it, please submit it anyway and I'll find a vegetarian substitute (like tofu or tempeh) to use in the place of the meat. Don't be discouraged. I will appreciate any help.

Thanks a bunch :)

African Ground Nut Stew

2 tablespoons oil
1 tablespoon curry powder
2 medium onions, sliced (about 4 cups)
2 teaspoons minced garlic
2 large sweet potatoes (about 2 pounds), peeled and cut into chunks
2 cups low-sodium chicken broth
1 (28-ounce) can whole tomatoes, drained and quartered
1 teaspoon salt, divided
1/4 teaspoon black pepper
1/4 teaspoon cayenne
1/2 cup chunky peanut butter
1/2 cup coconut milk

Heat 2 tablespoons of peanut oil in a large Dutch oven or stockpot over medium-high heat. Add curry powder and cook, stirring constantly for 1 minute. Add onions and cook, stirring occasionally, for 2 minutes. Add garlic and cook for 1 more minute. Stir in sweet potatoes, chicken broth and tomatoes, and bring soup to a boil. Simmer, covered, 20 to 30 minutes.

Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper,, cayenne, peanut butter, and coconut milk to the soup, stirring to combine. Bring mixture to a simmer and cook for 20 minutes.

I found this warm-weather soup..so it's eaten cold. I know the recipe calls for carrots, but thought that you could easily substitute the carrots with sweet potatoes. Coconut milk and sweet potatoes actually go well together, so why not?

****Cold Curried Carrot and Coconut Milk Soup****

3/4 cup finely chopped scallion (about 1 bunch)
1 small onion, chopped (about 2/3 cup)
1 tablespoon finely grated peeled fresh gingerroot
2 tablespoons unsalted butter
1 tablespoon curry powder
Salt and freshly ground black pepper
1 1/2 pounds carrots, peeled and sliced thinly (about 4 cups)
2 1/2 cups low-salt chicken broth
1 to 1 1/2 cups canned unsweetened coconut milk
1 tablespoon fresh lime juice, plus additional
Ice water, for thinning soup
Garnish: trimmed scallions


In a large heavy saucepan, cook chopped scallion, onion, and gingerroot in butter with curry powder and salt and pepper, to taste, over moderately low heat until softened and add carrots and broth. Simmer mixture, covered, 20 minutes, or until carrots are very soft.
In a blender puree mixture in batches with coconut milk until very smooth, transferring as pureed to a bowl. Stir in 1 tablespoon lime juice and chill soup at least 6 hours or overnight.

Thin soup with ice water and season with additional lime juice, salt, and pepper.

Garnish soup with sliced scallions.

Sweet Potato Lime Risotto:
2 tablespoons grapeseed oil
1 large sweet onion (such as Vidalia), diced small
1/2-ounce peeled fresh ginger root (1-inch piece), minced
3 garlic cloves, lightly crushed with the side of a knife blade and minced
4 to 6 sweet potatoes or 3 yams, peeled and cut in thin julienne then cut crosswise into 1/2-inch pieces)
1 firm mango, peeled and cut away from the seed
1 quart coconut milk
4 to 5 scallions, white and tender green parts only, sliced on the diagonal into 1/2-inch pieces
1 fresh lime

--------------------------------------...

Curried Sweet Potatoes in Coconut Milk

Ingredients
# 1 lb sweet potato
# 1 tablespoon salt
# 1 onion, peeled
# 2 inches fresh gingerroot
# 1 garlic clove
# 2-3 tablespoons vegetable oil
# 1 teaspoon cumin seed (don't even think of substituting ground cumin, it's not going to work, read the directions, you'll s)
# 2 whole green cardamom pods (if you can get them)
# 1 bay leaf
# 4 peppercorn
# 1 inch cinnamon stick
# 1/2 teaspoon cayenne pepper
# 1 teaspoon ground coriander
# 1/2 teaspoon garam masala (optional, but again, don't leave it out)
# salt, to taste
# 1/2 cup coconut milk
# 1/2 cup water
# 1 tablespoon chopped coriander
--------------------------------------...

THIS ONE looks amazing. Think I will try it this weekend when the weather cools again!

Sweet Potato and Chickpea Curry

2 medium red onions, peeled
1 clove garlic, peeled
1 bird’s eye pepper, Thai chili or other very hot small pepper with its seeds
1 2 ? to 3 inch piece of ginger, peeled and cut into chunks
3 tbsp canola oil
? tsp hot red pepper flakes
? tsp ground ginger
1 tsp ground coriander
1 tsp ground cumin
1 ? tsp ground turmeric
3 cardamom pods, lightly crushed (we used 1 tsp ground cardamom and it was fine)
Salt to taste
2 pounds (about 3 medium) sweet potatoes, peeled and cut into ? to 1 inch cubes
1 ? cups coconut milk (we always use light)
1 tbsp tamarind paste
2 ? cups hot vegetable broth
4 to 5 cups (about 4 cans) cooked chickpeas
2 tbsp chopped cilantro leaves

Spicy Sweet Potato and Coconut Soup:

INGREDIENTS
1 1/2 pounds orange-fleshed sweet potatoes
1 tablespoon vegetable oil
1 onion, chopped
1 (2 inch) piece fresh ginger root, thinly sliced
1 tablespoon red curry paste
1 (15 ounce) can unsweetened coconut milk
3 cups vegetable broth
3 1/2 tablespoons lemon juice
1 teaspoon sea salt
1 tablespoon toasted sesame oil
1/2 cup chopped fresh cilantro


DIRECTIONS
Preheat the oven to 400 degrees F (200 degrees C). Place the sweet potatoes directly on the rack and bake until tender enough to easily pierce with a fork, about 45 minutes. Remove from the oven and allow to cool.
Heat the oil in a large saucepan or soup pot over medium heat. Add the onion and ginger; cook and stir until tender, about 5 minutes. Stir in the curry paste and heat for 1 minute, then whisk in the coconut milk and vegetable broth. Bring to a boil, then reduce heat to low and simmer for about 5 minutes.
Remove the skins from the sweet potatoes and cut into bite size chunks. Add to the soup and cook for 5 more minutes so they can soak up the flavor. Stir in lemon juice and season with salt. Ladle into bowls and garnish with a drizzle of sesame oil and a little bit of cilantro.

Like frech fries of Poatatoes, we can make french fries of sweet potatoes also. Slice the s.p. in dices of sizes required , just put it in warm water for 5 minutes, and have it deep fried the dices and add , salt to taste, black pepper, cinamon powder (sprinkle) garlic powder(sprinkle) jeera powder , green chillies and coriander leaves for garnish and add some lemond juice . Should be a good starter

Maggie, mine is not exactly what you are looking for but I have a bean and potatoe stew that I love:

6 cut up potatoes
3 Cups Mung/Moong beans **I prefer to sprout them and get the natural vitamins
1 cup Brown Rice
Celery - as much as you like
2 cups coconut milk or soy
2 cups green/english peas
1/4 cup of Greek seasoning, or italian works well. I would start with half that then add more if it calls for it.
2 spoons Season Salt
1/4 Cup Powdered Vegetable Protien or TVP
1/2 Teaspoon of black pepper
3 good dashes of Rice Vinegar or Seasoned vinegar
I add chicken stock/ You could add water, or veggie broth usually a few cups. Really you are just looking to get the stew to the consistancy you like.

Cook the potatoes and rice till 3/4 done. If the mung beans are cooked then add them. If not you will add them about 15 minutes after boiling potatoes.

Throw in everything else and add water till you are happy with the consistancy. Heat to a rolling boil, then simmer for maybe 10 minutes or until you get hungry.

**This soup is great cold or hot!





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