Coconut Curried Vegetable Stew

Yields 4 Servings

• 1 lb. sweet potatoes or butternut squash (cut into 1 in. cubes)
• 1 medium onion (diced)
• 2-3 cloves garlic (minced)
• 1 cup vegetable stock or water
• 2 Tbsp Madras curry
• 2 tsp powdered ginger
• 1-2 kaffir lime leaves (bruised
• or cut)
• 1 stick of lemongrass (bruised)
• 2 Tbsp honey
• 1 15 oz can coconut milk
• 1 15 oz can chickpeas (drained & rinsed)
• 1 red pepper (cut into 1 in. cubes)
• 1 cup fresh spinach leaves (or other greens)
• 1 tablespoon chopped Thai basil leaves (optional)

1. Preheat oven to 400 degrees.
2. Place sweet potatoes on a sprayed sheet pan and dry roast until soft, but not mushy. (about 30 minutes) Remove to cool.
3. Sauté the onion in a medium stockpot over medium heat and cook until translucent.  
4. Add garlic and half of the vegetable stock to prevent the onions from burning.    
5. Add the curry and ginger, & stir to combine with the onions.
6. Add kaffir lime leaves, lemongrass, honey & coconut to the stockpot, along with the remaining vegetable broth. Stir to combine.  
7. Cook over low heat for 15-20 minutes.
8. Add chickpeas, red pepper & the sweet potatoes & cook 1 minute or until heated through.  
9. Turn off heat and gently stir in spinach.
10. Place ½ cup of cooked brown rice into 4 bowls & divide stew over rice.

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