Coconut Curried Yam Stew

I dreamt this one up when I was trying to decide what to bring to a potluck… Nothing on my list was jumping out at me as a great potluck dish and so I tried to envision in my head what I ideally wanted one to look like. Something that was all in one pot, warm (because there was SNOW outside!!), and vegan to cover off dietary requirements (although, you can switch out the chickpeas and use chicken instead to make it omnivore and serve without rice to make it paleo). Voila, this was the result! I think it went over pretty well too 🙂

Makes 4 servings.

Ingredients

• 2 Tbsp virgin coconut oil
• 1 onion, chopped
• 1 Tbsp minced or grated ginger
• 1 tsp sea salt
• 1 tsp turmeric
• ½ tsp cumin
• ½ tsp coriander
• ½ tsp cinnamon
• dash fresh ground black pepper
• dash red chili peppers
• 1 can diced tomatoes
• 1 large yam or sweet potato, peeled and diced
• 1 can full fat coconut milk
• 1 can chickpeas, drained and rinsed OR 2 large chicken breasts, baked and cubed
• 1 handful fresh parsley, chopped
• 1 lime, for serving
• rice, for serving

Directions

1. Prepare the rice according to package directions.
2. In a medium to large pot, saute the onion in the oil until transparent.
3. Add the ginger, salt, turmeric, cumin, coriander, cinnamon, pepper and chili peppers – and saute another 5 minutes to cook the spices into the onion.
4. Add the diced tomatoes and their juice, the yam, the coconut milk and the chicken or chickpeas. Heat until bubbling, then reduce heat to low, cover, and simmer for 45 to 60 minutes (or more).
5. Just before serving stir in most of the parsley, saving some for garnish, and squeeze fresh lime juice atop each dish.

To deliciously healthy food and stronger faster running… Cheers,

Sarah J Cuff, RHN