Ginger Coconut Sweet Potato and Rice Stew with Spiced Chili Oil

From: Half Baked Harvest

When you’re in need of warming comfort food, but also want healthy AND delicious!


Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 yellow onion, chopped
• 2 inches fresh ginger, grated
• 4 cloves garlic, minced or grated
• 2 sweet potatoes, peeled and cubed
• 2 teaspoons garam masala
• 1 teaspoon turmeric
• 1/4- 1/2 teaspoon cayenne pepper more or less to taste
• 1/3 cup fresh cilantro, chopped, plus more for serving
• kosher salt and black pepper
• 1 (14 ounce) can coconut milk
• 3 cups chopped kale
• 2 cups cooked basmati rice

Spiced Chili Oil

• 1/3 cup extra virgin olive oil
• 4 cloves garlic lightly smashed
• 1 tablespoon raw sesame seeds
• 2-3 teaspoons crushed red pepper flakes
• 1 teaspoon ground cumin seed
• 1 teaspoon paprika

Instructions

Stove-Top

• Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.

• Add 3 cups water. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender.

• Stir in the coconut milk and kale, cook 5 minutes. Remove from the heat and add the cilantro.

• Meanwhile, make the chili oil. Heat the olive oil and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.

• To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side. Enjoy!

Instant Pot

• Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute.

• Add 3 cups water. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.

• Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and kale, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.

• Finish as directed above through step 4.

See more at Half Baked Harvest