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Sweet Potato Coconut Stew

From Statesboro Market2Go

<p>A creamy, savory-sweet vegan stew! Please consider leaving a picture or comment if you decide to try this recipe!</p>
Source: (Entered by Ariana Giddens)
Serves: 4

1 tablespoon Olive oil
3 cloves Garlic (minced)
1 inch Ginger (thinly sliced)
1/2 of a Onion (preferably white, thinly sliced)
2 teaspoons Ground cumin
1/2 teaspoon Cinnamon
1/4 teaspoon Ground nutmeg
1/4 teaspoon Cayenne pepper
dash of Red pepper flakes (optional)
2 medium sized Sweet potatoes (cut into chunks)
1 Carrot (roughly chopped)
2 cups Full fat coconut milk
1 cup Vegetable broth
1 tablespoon Tahini
Juice from 1/2 of a lemon
Fresh basil (for serving)
Toasted cashews (for serving)

Step by Step Instructions
  1. Heat the oil in a heavy-bottomed pot until it is simmering. Add the garlic, ginger, onion, and a pinch of salt, then cook for 3 to 4 minutes. Stir in the cumin, cinnamon, nutmeg, cayenne pepper, and red pepper flakes (if using). Add the sweet potatoes & carrots and stir them well to ensure they are coated. Add the coconut milk & vegetable broth.
  2. Bring to a low boil, then reduce to a simmer and cook for 20 minutes. Add the lemon juice and salt & pepper to taste. Add half of the stew to a blender, blend until smooth, then return the smoothed mixture back to the stew and stir it back in.
  3. Serve with fresh basil and/or toasted cashews.