Sweet Potato Turmeric Stew Recipe

If there’s one dish that warms both the belly and the soul, it’s a hearty stew. Today, I’m sharing a recipe that’s comforting, colorful, and surprisingly simple: Sweet Potato Turmeric Stew. It’s a bowl packed with creamy sweet potatoes, earthy turmeric, protein-rich lentils, and the cozy flavors you’ll want on repeat all year long.

I first whipped this up on a chilly evening when my pantry was looking sparse. A couple of cubed sweet potatoes, a can of chickpeas, and some spinach later—supper was ready. The kicker? That golden hint of turmeric made the whole pot sing.

This stew leans into the goodness of sweet potatoes while layering in depth with spices, coconut milk, and fresh herbs. Whether you’re vegan, trying out plant-based meals, or simply craving something nourishing, this recipe’s for you.

Why You’ll Love This Sweet Potato Turmeric Stew

• Wholesome Ingredients – Every spoonful is filled with nutrient-rich vegetables, lentils, and chickpeas.
• Quick & Cozy – Prepped in under 15 minutes, then left to simmer until the flavors meld beautifully.
• Versatile – Serve it with rice, warm bread, or eat it as-is. It’s satisfying either way.
• Crowd-Pleasing – Vegan, dairy-free, and gluten-free, so almost everyone can enjoy a bowl.

Think of it as peanut stew meets veggie-packed comfort food with a golden glow.

Ingredients You’ll Need

Here’s what makes this recipe shine:

• 2 medium sweet potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 1 can (15 oz) chickpeas, drained and rinsed
• 3 cups vegetable broth
• 1 can (13.5 oz) coconut milk
• 1 onion, finely chopped
• 3 cloves garlic, minced
• 1 knob of fresh ginger, grated
• 2 cups baby spinach
• 2 tbsp olive oil
• 2 tsp ground turmeric
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

Optional: A spoonful of peanut butter for a nod to classic peanut stew.

How to Make Sweet Potato Turmeric Stew

Cooking this dish is less about strict steps and more about letting the ingredients mingle. Here’s the simple method:

1. Saute the Base
   In a large pot, heat olive oil. Add onion, garlic, and ginger. Cook until fragrant—like your kitchen just got a cozy blanket.
2. Spice it Up
   Sprinkle in turmeric, cumin, and smoked paprika. Stir until the onions are coated in golden goodness.
3. Add the Veggies
   Toss in cubed sweet potatoes, stirring so they soak up the spices. It’s like giving them a flavor hug.
4. Pour in the Liquids
   Add vegetable broth, coconut milk, and lentils. Give everything a stir, then bring to a gentle boil.
5. Simmer Time
   Lower the heat. Let the stew bubble softly for 20–25 minutes, until the sweet potatoes are fork-tender and the lentils have softened.
6. Finishing Touches
   Stir in chickpeas and spinach. Let the spinach wilt down. Season with salt and pepper.
7. Serve & Enjoy
   Ladle into bowls. Top with cilantro or parsley. A squeeze of lime juice doesn’t hurt either.

Variations and Substitutions

• For Extra Creaminess – Stir in peanut butter or tahini for a velvety texture.
• Switch the Greens – Kale, chard, or even arugula work instead of spinach.
• Add More Veggies – Carrots, bell peppers, or zucchini make great additions.
• Protein Boost – Swap lentils with black beans or add tofu cubes for a twist.

Serving Ideas

This stew stands strong on its own, but here’s how you can level it up:

• Over fluffy basmati rice or quinoa.
• With crusty bread to soak up the broth.
• As part of a soup-and-salad dinner.
• Topped with crumbled feta for a play on herb-feta sweet potato recipes.

Why Turmeric Deserves the Spotlight

Turmeric isn’t just about the golden color. It adds a gentle earthiness and warmth that balances the sweetness of potatoes and coconut milk. Plus, it’s been celebrated for centuries for its wellness benefits. A stew this tasty almost feels like cheating.

More Stew Recipes to Try

If this recipe has you craving more, here are some other soups and stews worth bookmarking:

• Chickpea Stew – A simple one-pot wonder with canned chickpeas and tomatoes.
• Sweet Potato Spinach Soup – Lighter, but still full of hearty goodness.
• Classic Stewed Potatoes – A rustic dish that’s been around for generations.
• Sauteed Sweet Potatoes with Herbs – Quick, colorful, and great as a side.

Storage and Meal Prep

This stew makes fantastic leftovers.

• Fridge – Store in an airtight container for up to 4 days.
• Freezer – Freeze portions for up to 2 months. Just thaw and reheat gently.
• Meal Prep Hack – Cook the base (without spinach), freeze, then add fresh greens when reheating.

Sweet Potato Turmeric Stew

This cozy sweet potato turmeric stew is full of tender cubed sweet potatoes, creamy coconut milk, lentils, chickpeas, and spinach. It’s warm, hearty, and nourishing. Perfect for a weeknight dinner that’s both filling and healthy.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 Bowls

Course: Dinner, Main dish

Cuisine: Plant-based Comfort Food, vegan

Calories: 360

Ingredients Method Notes

Ingredients

  

• 2 medium sweet potatoes peeled and cubed
• 1 cup red lentils rinsed
• 1 can 15 oz chickpeas, drained and rinsed
• 3 cups vegetable broth
• 1 can 13.5 oz coconut milk
• 1 onion finely chopped
• 3 cloves garlic minced
• 1 knob fresh ginger grated
• 2 cups baby spinach
• 2 tbsp olive oil
• 2 tsp ground turmeric
• 1 tsp cumin
• 1 tsp smoked paprika
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish

(Optional) 1 tbsp peanut butter for creaminess

Method

 

1. Heat olive oil in a large pot over medium heat.
2. Add onion, garlic, and ginger. Cook until softened and fragrant, about 3–4 minutes.
3. Stir in turmeric, cumin, and smoked paprika until the onions are coated.
4. Add cubed sweet potatoes. Stir well so the spices coat them evenly.
5. Pour in vegetable broth, coconut milk, and rinsed lentils. Mix everything together.
6. Bring to a boil, then reduce heat and let simmer for 20–25 minutes, until lentils are soft and sweet potatoes are tender.
7. Stir in chickpeas and spinach. Cook for another 3–4 minutes, just until the spinach wilts.
8. Taste and season with salt and pepper. Add peanut butter at this stage if you’d like a creamier stew.
9. Serve hot, topped with fresh cilantro or parsley.

Notes

This stew thickens as it cools. Add a splash of broth when reheating.

Freezes well for up to 2 months. Just leave the spinach out and add fresh greens when reheating.

A squeeze of lime juice before serving brightens the flavors.

FAQs About Sweet Potato Turmeric Stew

1. Can I use canned lentils instead of dry?
Yes, but reduce the cooking time. Add them in when you add chickpeas to avoid mushy texture.

2. Does this stew taste spicy?
Not particularly. The turmeric adds warmth, not heat. For a kick, toss in chili flakes.

3. Can I make it in a slow cooker?
Absolutely. Just toss everything in (except spinach), cook on low for 6–7 hours, then stir in spinach before serving.

4. How do I thicken the stew?
Mash a few sweet potato chunks with the back of your spoon. Instant thickness without flour or starch.

5. Is this similar to peanut stew?
Yes, it’s a cousin of peanut stew. If you stir in peanut butter, you’ll get even closer to the classic West African-style peanut stew flavor.