Lemongrass Sweet Potato Stew Food

FEEL GOOD SWEET POTATO STEW

Steps:

• Heat a large saucepan over medium heat and add the oil. When hot, add the garlic and onions and cook until beginning to soften, about 2 minutes. Add the potatoes, turmeric, coriander and pepper and cook for 2 minutes. Add the crushed tomatoes, beans, coconut milk, vegetable stock and nuts and bring to a simmer. Cook until the potatoes are tender and the liquid thickens, 20 to 30 minutes. Taste and season with salt if needed.
• Serve the stew in bowls with lime wedges for squeezing. Garnish with cilantro and hot sauce if using.

SWEET-POTATO STEW

Steps:

• Saute 1 pound cubed sweet potatoes, a peeled and cubed apple, chopped onion, minced chili (dried or fresh) and minced ginger, along with a sprinkle of curry powder in a large saucepan until the onion is soft, 5 or 6 minutes.
• Add coconut milk thinned with vegetable stock or water to about halfway up the sides of the mixture; cook until soft, then mash about half of the mixture.
• Garnish with chopped peanuts and cilantro and serve.

SWEET POTATO STEW

Steps:

• In a large saucepan, bring broth to a boil. Crumble beef into broth. Cook, covered, for 3 minutes, stirring occasionally. Add remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, until meat is no longer pink and potatoes are tender, about 15 minutes.

CHICKPEA SWEET POTATO STEW RECIPE BY TASTY

Steps:

• In large pot or Dutch oven, heat the coconut oil over medium heat. Once the oil begins to shimmer, add the onion and cook for 4-5 minutes, or until the onion is semi-translucent.
• Add the garlic and ginger, and cook for 2-3 more minutes, until fragrant. Then add the sweet paprika, cumin, coriander, and cayenne and cook for 2 more minutes, until fragrant.
• Add the chickpeas, sweet potatoes, crushed tomatoes, and vegetable broth, and bring to a boil. Reduce the heat to medium-low and simmer for 15-20 minutes, or until the sweet potatoes are tender.
• Add the spinach and stir until wilted.
• Serve immediately.
• Enjoy!

PORK SWEET POTATO STEW

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spray a large casserole dish or Dutch oven with cooking spray.
• Combine brown sugar and flour in a bowl. Place Dijon mustard in a separate bowl. Heat olive oil in a large skillet over medium heat. Coat pork cubes with Dijon mustard and toss in brown sugar mixture to coat. Brown coated pork cubes on all sides in hot olive oil, about 3 minutes per side. Transfer browned pork into prepared casserole dish, leaving oil in skillet.
• Cook and stir onion and garlic in the hot skillet until onions are soft, about 5 minutes. Stir chicken broth, sherry, sweet potato cubes, black pepper, rosemary, thyme, and salt into onion; bring to a boil. Pour sweet potato mixture over pork and cover casserole dish.
• Bake in the preheated oven for 50 minutes; uncover and bake until pork is no longer pink inside and sweet potato cubes are tender, about 20 more minutes.

LENTIL AND SWEET-POTATO STEW

Steps:

• In a large saucepan, heat oil over medium-high. Add onion, carrots, celery, and bay leaf. Cook, stirring, until vegetables are softened, 5 to 7 minutes. Add garlic and curry powder and cook until fragrant, about 1 minute more.
• Add 7 cups of water and lentils. Bring to a boil, reduce to a simmer, cover, and cook 10 minutes. Add potatoes and continue to cook, covered, until lentils and potato are just tender, about 15 minutes.
• Add green beans and tomatoes with juice. Cook until warmed through, 2 to 4 minutes. Remove bay leaf. Add cilantro; season with salt and pepper. Serve with yogurt.

LEMONGRASS SWEET POTATO STEW

Steps:

• Cut off the bottom third or the lemongrass stalks. Peel off the dry outer layers. Slice stalks into paper thin pieces. Set aside. Heat the oil in a large saucepan on medium-low heat. Add the red onion, cover and cook, stirring occasionally, for 7 minutes or until the onion starts to soften. (If the pan gets dry, add a spoonful of water.) Add the curry paste and garlic, stir for 1 minute. Add the stock, coconut milk, lemongrass and hot chilies. Bring to a boil. Add the chicken, return to a boil. Add the sweet potatoes, green beans and quinoa. Reduce to a simmer, cover and cook for 15 minutes. Stir in the zucchini, (and kidney beans if using) cover and simmer for another 10 minutes. Remove the lid and simmer for another 5 minutes, until slightly thickened. Stir in the basil or cilantro and serve.

BEEF STEW WITH CURRY AND LEMONGRASS

Steps:

• Bring 4 cups water to boil in large saucepan. Add bouillon and stir to dissolve; set aside. Heat 1 tablespoon oil in heavy large pot over high heat. Working in batches, add beef and sauté until brown, about 6 minutes per batch. Using slotted spoon, transfer beef to bowl. Add 1 tablespoon oil, onions and garlic to same pot; sauté until onions are tender, about 5 minutes. Add bouillon mixture, tomatoes with juices, lemongrass, curry powder and bay leaves. Return beef and any accumulated juices to pot. Bring to boil. Reduce heat to medium-low, cover and simmer until beef is almost tender, stirring occasionally, about 1 hour.
• Add carrots, potatoes and mushrooms to stew and simmer until vegetables are just tender, about 20 minutes. Uncover and simmer until potatoes are very tender and stew is slightly thickened (potato pieces will thicken liquid), about 10 minutes. Season to taste with salt and pepper. Transfer to serving bowl. Sprinkle with chopped parsley and serve.

LEMONGRASS SEAFOOD STEW

Steps:

• In a medium stockpot, heat oil over medium heat. Add onion and garlic, and cook, stirring, until translucent but not brown, about 2 minutes. Stir in tomatoes, fish sauce, lemongrass, and serrano pepper, and cook for 2 minutes.
• Add stock and water. Bring to a boil. Reduce to a simmer, cover, and cook for 15 minutes.
• Add shrimp, fish, mussels, and the cilantro. Cover, and cook just until fish is opaque and mussels open, 2 to 3 minutes. Ladle over rice, and garnish with diced cucumber and a wedge of lime.

SWEET POTATO AND LEMONGRASS SOUP

Steps:

• In large, heavy soup pot, heat the oil medium-hot and saute the onion until translucent, about 5 minutes.
• Add the ginger, jalapeno and garlic and saute 2 minutes more.
• Add the sweet potato and water. It should be just enough water to cover the sweet potatoes.
• Tie the lemongrass stalks together with string and put the bulb/base ends into the soup.
• Bring the liquid to a boil, reduce heat and let simmer until the potatoes break apart, about 15 minutes. Remove from heat.
• Discard the lemongrass stalks. P.
• uree the soup -- I use an immersion blender right in the pot, or you could do this in batches in the food processor or blender.
• Strain the soup through a fine sieve (I didn't even bother with this step).
• Stir in the coconut milk. Season with salt and pepper.

SWEET POTATO LENTIL STEW

Steps:

• In a 3-qt. slow cooker, combine the first nine ingredients. Cook, covered, on low 5-6 hours or until vegetables and lentils are tender. Stir in cilantro.