Serves 8
40 min
Caribbean-Style Sweet Potato Stew
Recipe GLPR462badc2c65a80
A vibrant, aromatic stew brimming with sweet potato, tender beans, and cabbage in a rich tomato and coconut broth infused with jerk spices. This warming one-pot meal is naturally plant-based, full of tropical flavors, and perfect served alongside fluffy brown rice.
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Ingredients
1 tablespoon vegetable oil
1 medium onion, diced
3 spring onions, sliced
4 cloves garlic, minced
2 mild red chillis, finely chopped
1 large sweet potato, peeled and diced into 1cm cubes (approximately 500g)
400g tin chopped tomatoes
500ml vegetable stock
3 tablespoons jerk-flavoured BBQ sauce
1 small to medium cabbage, cored and cut into strips, tough stems removed (approximately 400g)
400g tin black-eyed beans, drained
400g tin kidney beans, drained
200ml coconut milk
Salt to taste
Black pepper to taste
Brown rice, for serving
Directions
Heat the oil in a large casserole dish or heavy-bottomed pot over medium heat. Add the diced onion, spring onions, minced garlic, chopped red chillis, and cubed sweet potato. Stir frequently and cook for about 5 minutes until the onion becomes translucent and begins to soften.
Pour the canned tomatoes, vegetable stock, and jerk BBQ sauce into the pot, stirring well to combine. Cover with a lid and allow the mixture to simmer gently for 10 minutes, stirring occasionally.
Add the cabbage strips, drained black-eyed beans, drained kidney beans, and coconut milk to the pot. Stir to combine all ingredients evenly. Replace the lid and continue simmering for another 10 minutes.
Check that the sweet potato is completely tender and all ingredients are heated through. Taste and season with salt and black pepper as needed. Serve the stew in bowls over fluffy brown rice.
