As we’re transitioning in fall and everything sweet potato and pumpkin, I start thinking about comfort foods such as soups and stews. This Thai Vegan Stew hits the spot with its warming and friendly combination of Thai spices, sweet potatoes, Swiss chard, and coconut milk for a rich and fragrant vegan meal.
The sweet potatoes in it just don’t add colour they’re also bursting with beta carotene which is especially important in the winter months to include with a healthy fat to boost your immune system and fight against colds!
Here you go:
1 tbsp olive oil
1 medium onion, chopped
2 tbsp minced garlic and fresh ginger
3 tbsp Thai Red curry paste
1/4 cup unsweetened peanut or almond butter
4 cups diced mixture of carrots, sweet potatoes, and potatoes
1 can chickpeas, drained
1 can peas, drained (or frozen)
2 tbsp golden raisins
2 cups vegetable broth
1 can coconut milk
4 cups baby spinach
*sea salt and pepper to taste
Heat olive oil in medium saucepan. Add the onions and cook gently until golden brown. Add garlic and ginger and stir constantly for 1 minute. Add curry paste and nut butter and stir until well combined. Add vegetables, chickpeas, peas and raisins, stirring well and allowing the vegetables to infuse with the flavours of the onions and curry paste. Cook for 5 minutes while mixing well.
Add the broth and bring the mixture to a simmer. Let cook until the vegetables are tender, about 20 minutes. Add coconut milk and heat through.
Just before serving, add baby spinach or swiss chard and allow it to wilt, cooking for about 1 minute longer. Serve piping HOT!