Vegan Sweet Potato Stew with Ginger and Coconut Milk

I love this recipe because it is very warming and versatile. Today, I served it with chickpeas and millet, and it was absolutely fantastic. I had to stop at the second serving. It was that delicious.

Usually, I add spinach to the stew. This time, I used greens, pak choi, choi sum and cavolo nero I found in the bottom drawer of the fridge. These added crunch and a welcomed kick. I also sprinkled the final dish with fried shallots. Perfection.

Serving Suggestion

Recipe

Serves 4
Preparation: 25 minutes
Cooking Time: ~2 hours

Equipment: large pot / stock pot / or slow cooker

Ingredients
4-6 medium sweet potatoes (diced, skin on)
1 white potato (optional) (diced, peeled)
500 g spinach leaves (frozen) or pak choi/choi sum/greens/kale
2 cloves of garlic
2 cans coconut milk (full fat)
1 tsp fried shallots per person
1 tsp grated or chopped ginger
Salt and Pepper

Mirepoix
2 red onions (chopped, paysanne)
4 medium carrots (chopped, paysanne)
4 sticks of celery (chopped, paysanne)
1 small leek (chopped, paysanne)
2 cloves of garlic

Sides
Chickpeas
Toasted, steamed millet
Salt and pepper to taste

Method

1. Soak the chickpeas overnight. Fill a large pot with water, add the chickpeas, and boil for 1 hour and 15 minutes. Drain and set aside. You can also use 2 tins of chickpeas if you prefer to skip this step.

2. In a simmering pot, melt the mirepoix on low heat with the lid on, stirring from time to time, until the onions appear translucent. Do not burn.

3. Add the prepared sweet potatoes and the white potato. Stir well and cover with the coconut milk. Add the garlic gloves. Bring to the boi and simmer for 25 minutes.

4. Add the spinach to the stew and conitnue cooking for another 25 minutes.

5. During this time, toast the millet in a pan and cover with boiling water. Simmer for 15 minutes or until nearly cooked. Place a lid on on and set aside to continue cooking gently and abosrb the leftover liquid.

6. Serve all stew and the side in a bowl and sprinkle with fried shallots and fresh herbs (I used freshly picked chives from the garden, but you can use any like parsley or coriander)

What else would you add to it?