Curried Sweet Potato, Kale and Mango Stew
Recipe type: Breakfast, Lunch or Dinner
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
What You'll Need
  • 2 large yellow cooking onions, chopped
  • 8 garlic cloves, roughly chopped
  • 4 tbsp fresh ginger, roughly chopped
  • 4 tbsp ghee (or grassfed butter or coconut oil)
  • 3 tsp cumin seeds
  • 2 tsp fennel seed
  • 2 tsp ground cinnamon
  • 1 tsp chilli flakes
  • 1 tsp cayenne
  • 1½ tsp garam masala
  • 2 tsp turmeric
  • 400g can chopped/diced tomatoes (or diced fresh plum tomatoes)
  • 1 250ml can of full-fat coconut milk
  • 1 cup veggie broth
  • 2 tbsp chopped coriander
  • 3 sweet potatoes, cubed (about 1 lb worth)
  • 1 lb carrots, cubed
  • 2 mangos, cubed
  • 1tsp. pink himalyan sea salt
  • 1 tsp fresh ground pepper
  • Fresh minced kale to garnish (I like to sprinkle at least ½ cup's worth per serving)
  • ***Optional: 1 can of garbanzo beans, ½ lb of baby potatoes and 2 cups of frozen peas
How You Do
  1. Saute the chopped onions in ½ of your ghee/oil with the garlic cloves (whole) until translucent. Transfer to a small food processor, adding in the ginger, cumin, fennel, cinnamon, chili, cayenne, garam masala and turmeric, with 1 tbsp ghee/oil (of the remaining 2) with 2 tablespoons of water - process to a slack paste.
  2. Heat the last of the ghee/oil in a dutch oven over medium heat. Scoop the paste out of the blender/processor into the pot. Swirl everything around for about 30 secs until the spices release a fragrant aroma.
  3. Tip in the tomatoes, broth, coconut milk and carrots. (You can add the garbanzo beans and baby potatoes if you've chosen to add these). Continue cooking on a medium-low heat for about 25 mins without a lid until the liquid begins to reduce and darken.
  4. Add in the sweet potatoes and mango and simmer for another 40 mins without a lid until the carrots are nicely stewed and the sweet potatoes are fall-apart tender. The masala should be thickened now – you might need to add an extra ladleful of broth or water if the curry needs it. Sprinkle with chopped coriander and stir.
  5. Serve with minced kale and cashew yogurt or regular yogurt and sprouted brown rice for the non-paleo eaters at your table!
Recipe by They Roar at http://www.theyroar.com/2015/10/curried-sweet-potato-kale-and-mango-stew/