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steaming bowl of sweet potato turmeric stew

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.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
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.