Best 7 Lemongrass Sweet Potato Stew Recipes

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.

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:

• Place a saucepot over medium-high heat and add the coconut oil. Add the sweet potatoes with a pinch of salt and cook until they begin to brown and soften, about 3 minutes. Reduce the heat to medium-low and then add the onions, poblano, garlic, coriander, chili flakes and ginger. Cook until the onions soften and the mixture is very fragrant, 3 to 5 minutes. Stir in the vegetable stock, coconut milk and chickpeas and bring to a simmer. Cook, stirring occasionally, until the sweet potatoes are completely tender and the liquid has reduced slightly and has thickened, about 15 minutes. Stir in the cilantro and serve with a squeeze of lime on top.

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.

LEMONGRASS PASTE

Steps:

• Heat oil in a medium saucepan over medium-low heat. Add shallots, ginger, garlic, lemongrass, and water. Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until liquid has evaporated, about 1 minute more. Transfer to a food processor; puree to form a smooth paste. Keep, refrigerated, up to 2 days.

MOROCCAN SWEET POTATO STEW

Steps:

• Place sweet potatoes in a microwave-safe bowl and add a splash of the broth. Cook in the microwave until slightly softened, 3 to 5 minutes.
• Heat olive oil in a soup pot over medium heat. Add onion, celery, bell pepper, and garlic. Cook and stir for 3 to 5 minutes. Add softened sweet potatoes, remaining broth, chickpeas, tomatoes, lemon juice, ginger, cumin, curry powder, coriander, chili powder, salt, and pepper. Bring to a boil, reduce heat, and cover pot. Simmer soup until vegetables are tender, about 20 minutes.
• Stir raisins and peanut butter into soup and simmer 5 minutes more. Adjust spices if necessary.

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.