This must-make, hearty 1-pot vegan stew combines one of my favorite wintertime combos, kale and sweet potatoes. To make this stew a vegan meal, serve with quinoa, roasted cashews and lemon or lime wedges. Top with sliced chili and enjoy!
3 (14 oz.) cans coconut milk, light OR 1 can full fat coconut milk plus 28 ounces of vegetable broth
1 tablespoon maple syrup, optional
2 rounded teaspoons tumeric, ground
1/2 cup edamame, frozen
4 cup kale, chopped
1 lemon, juiced
Salt, to taste
To serve: lemon or lime wedges, roasted cashews and quinoa, optional
Instructions
Prep
Chop onion and kale.
Mince garlic and ginger.
Slice the serrano chile.
Peel and dice the sweet potato.
Juice the lemon.
Make
Preheat a large pot over medium heat. Add the olive oil, onion, ginger, garlic and serrano chile. Stirring often, cook 2-3 minutes or until onions are translucent.
Add the red curry paste and sweet potato. Cook an additional 2 minutes, continuing to stir frequently.
Add the coconut milk, maple syrup, turmeric and frozen edamame. Reduce heat to a simmer, cook 5-10 minutes until sweet potatoes are soft. Add the kale and lemon juice to the pot. Cook until kale is wilted and season the soup with salt to taste. Serve and enjoy.