Sweet Potato, Kale & Coconut Curry Stew

Comfort food that still fits a clean-eating reset.

Why It Works

• Sweet potatoes soothe inflammation

• Coconut milk provides healthy fats

• Turmeric and ginger add warmth and healing

Chef Technique
Bloom your aromatics first — garlic, ginger, turmeric, onions — before adding liquids. This prevents that “healthy but flat” flavor.

Budget Hack

• Use one can coconut milk + water or broth

• Frozen kale works just as well as fresh

• Make a double batch — this stew freezes beautifully

Serves: 4–5
Cost per serving: ~$2.25

Ingredients

• 1 tbsp olive oil

• 1 onion, diced

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, grated

• 1 tsp turmeric

• 2 medium sweet potatoes, peeled and cubed

• 1 can coconut milk

• 2 cups vegetable broth or water

• 2 cups chopped kale (fresh or frozen)

• Salt and pepper, to taste

Instructions

1. Heat olive oil in a pot over medium heat.

2. Sauté onion 4–5 minutes until soft.

3. Add garlic, ginger, and turmeric; cook 30 seconds.

4. Add sweet potatoes, coconut milk, and broth.

5. Simmer 15–20 minutes until potatoes are tender.

6. Stir in kale and cook 5 more minutes. Season to taste.

Chef’s Tip

Blooming spices in oil first prevents that “healthy but bland” flavor.

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