Equipment
Ingredients
Aromatics & Base
- 15 ml coconut oil, melted
- 1 yellow onion, diced
- 3 garlic, minced
- 15 g fresh ginger, peeled and finely grated
Spices
- 10 g mild curry powder
- 2 g ground cinnamon
- 5 g kosher salt
- 2 g black pepper, freshly ground
Main Ingredients
- 500 g sweet potatoes, peeled and cut into 2cm cubes
- 300 g granny smith apples, peeled, cored, and cut into 2cm cubes
- 500 ml vegetable broth, low sodium preferred
- 400 ml full-fat coconut milk, canned, well shaken
- 100 g baby spinach, washed
Nutrition (per serving)
Method
Heat the coconut oil in a Dutch oven over medium heat. Add the diced onion and sauté until softened and translucent, about 5 minutes.
Stir in the minced garlic and grated fresh ginger. Cook for 1 minute until highly aromatic.
Add the curry powder, ground cinnamon, salt, and black pepper. Stir continuously to toast the spices and coat the aromatics evenly.
Add the cubed sweet potatoes, diced apples, and vegetable broth to the pot. Stir well, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle boil at around 100°C/212°F.
Reduce the heat to low, cover the Dutch oven, and simmer for 20 minutes, or until the sweet potatoes and apples are tender but still hold their shape. The temperature should remain around 90°C/195°F.
Remove the lid and pour in the full-fat coconut milk. Stir gently to combine. If using baby spinach, fold it in now.
Allow the stew to heat through gently for 3 to 5 minutes without returning to a boil, as boiling can cause the coconut milk to separate.
Taste the broth and adjust seasoning if necessary. Ladle the hot stew into bowls and serve immediately.
Chef's Notes
- Using a tart apple variety like Granny Smith is essential here; their acidity cuts through the richness of the coconut milk and balances the natural sugars of the sweet potato.
- Blooming spices in hot oil (a technique known as tempering) unlocks fat-soluble flavor compounds that would otherwise remain dormant if simply dumped into the broth.
- For a thicker stew, you can use a potato masher to crush a few pieces of the sweet potato directly in the pot before adding the coconut milk.
- Full-fat canned coconut milk provides the crucial creamy mouthfeel necessary for this dish; carton coconut milk or light versions will result in a thin, watery broth.
Storage
Refrigerator: 4 days — Store in an airtight container. Flavors will deepen overnight.
Freezer: 3 months — Freeze in individual portions. Coconut milk may separate slightly upon thawing but will come back together when heated and stirred.
Reheating: Reheat gently on the stovetop over medium heat, stirring frequently, until simmering.
