halfbakedharvest4.3
Ginger Coconut Sweet Potato and Rice Stew with Spiced Chili Oil
When you’re in need of warming comfort food, but also want healthy AND delicious!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●stove
- ●pot
- ●saucepan
- ●bowl
📝 Preparation Steps
1
Stove-Top
2
1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook ⏱️ 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about ⏱️ 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute. 2. Add 3 cups water. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer ⏱️ 15-20 minutes, until the sweet potatoes are tender. 3. Stir in the coconut milk and kale, cook ⏱️ 5 minutes. Remove from the heat and add the cilantro. 4. Meanwhile, make the chili oil. Heat the olive oil and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally until the garlic is fragrant, ⏱️ 5 minutes. Stir in the sesame seeds, chili flakes, and cumin seeds, cook ⏱️ 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.4. To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side. Enjoy!
garlic, minced or grated4 clovesgarlic lightly smashed4 clovesgaram masala2 teaspoonsturmeric1 teaspooncoconut milk1 (14 ounce) canchopped kale3 cupsground cumin seed1 teaspoonpaprika1 teaspoon
3
Instant Pot
4
1. Set Instant pot to sauté. Add the olive oil and onion and cook ⏱️ 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about ⏱️ 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute. 2. Add 3 cups water. Season generously with salt. Cover, select the manual setting, and cook on high pressure for ⏱️ 10 minutes.3. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and kale, and cook ⏱️ 5 minutes. Turn the instant pot off. Stir in the cilantro.4. Finish as directed above through step 4.
garlic, minced or grated4 clovesgarlic lightly smashed4 clovesgaram masala2 teaspoonsturmeric1 teaspooncoconut milk1 (14 ounce) canchopped kale3 cups
Nutrition Facts
calories
727 kcal
serving Size
1 serving
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