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Gingery Coconut Sweet Potato and Rice Stew with Chili Oil…when you’re in need of warming comfort food, but also want healthy…make this. All made in just ONE pot (or in your instant pot), in less than an hour, and using good for us ingredients like sweet potatoes, warming spices, and creamy coconut milk. It’s cozy, a little spicy, and filled with vegetables. Serve this creamy stew over rice. Then, finish each bowl off with spiced sesame chili oil. It’s hearty, full of greens, and so delicious. Great for just about any night of the week. Plus the leftovers the next day make for the best lunch!
Hard to believe I have yet to mention this, but we had our second snowfall of the (very early) fall season this past Sunday. It wasn’t nearly as much snow as we got back in September…(September 8th to be exact…way too early), but a nice 5″ coating. Along with the snow came a shift in our weather, with bitterly cold temperatures in the morning and at night.
Sunday was, well, cold. All I wanted to do was cozy up by the fire with a steaming cup of hot chocolate. Or just something warm. There’s something about the first early snowfalls of the season that always feel the coldest. I think it’s that we’re not used to the chillier weather. Either way, the drop in temperatures of course has me craving all the coziest of foods.
Yes, I know, to be expected. But here’s the thing, I love my fall plates of pasta and my cozy, cheesy soups. But I was really feeling the need to switch things up. To break away from the classic autumn comfort foods, and instead create something just as warming and cozy.
At first, I wasn’t sure what I wanted to make. I had to do some thinking, but then it finally hit me while hiking, stew! I should make a stew!
But not the usual kind. Beef stew is much more my brother’s thing. But for me? I prefer a stew with sweet potatoes, coconut milk, and a mix of warming spices all served over steamed rice. And then? Topped with a spicy, zesty, chili oil, because we all know I love a good sauce (and trust me, this oil is key).
I went back and forth on whether to call this soup, curry, or stew, but in the end, I decided this is creamier than soup, but not quite a curry, so stew it was! Sounds a little odd, but don’t worry about the name, it’s delicious, and that’s all that really matters.
This one is simple, here are the steps.
Yup, yet another one pot recipe that can also be made in the instant pot. Any way you make it, this recipe is easy. Here are the key steps.
First things first, your rice. I like to use basmati rice, but you could easily cook up brown rice or even use quinoa. If you ask me, stick with the steamed basmati, I like it best with this dish.
While the rice is cooking, make the stew. I usually just make this on the stove. Start with an onion and oil, add lots of fresh ginger and garlic, then toss in some cubed sweet potatoes. Once that’s all cooked together for a minute, add in all the flavor…the spices. I’m using a mix of warming garam masala, turmeric, and a pinch of cayenne pepper. Garam masala is an Indian spice blend usually made of cumin, coriander, cardamom, cinnamon, cloves, plus a few others. It’s all my favorite autumn spices in one. I keep this on hand at all times to create quick and healthy meals.
Once you’ve added the spices, add enough water to cover the sweet potatoes. You can also use vegetable broth if preferred, but the stew has so many flavors, that it’s not really needed. Bring the mix to a boil and simmer until the sweet potatoes are tender.
Add the coconut milk and kale and that’s that. It’s a pretty simple but yet so delicious.
While the stew is simmering, make the spiced oil.
And yes, you NEED this oil. It’s really the reason I made the recipe. It’s inspired a bit by the Middle Eastern sauce, Chermoula, which is made with oil, seeds, spices, and lots of fresh herbs.
I decided to opt-out of the herbs and instead create a spiced oil. And you guys? This oil/sauce is everything. It’s the perfect finishing touch to this stew. Think a little spicy, garlicky, and flavored with cumin and sesame. So delicious.
Serve the stew over the rice, then add lots of the chili oil. Finish with cilantro and done. Oh, and add fresh naan for scooping up all the creamy, coconutty sauce.
I can’t tell you how much I love this recipe. This stew is SO flavorful, SO full of color, and filled with good for us ingredients. It’s the creamiest, most flavorful bowl. The best part, well aside from all the deliciousness, is that this requires no more than two pots and less than an hour.
And lastly, I swear the leftovers taste even better the following day. The flavors then have time to mend, and the sauce is just more intense…just a little added bonus!
Looking for other healthy fall dinners? Here are a few ideas:
Persian Herb and Chickpea Stew with Rice
Sweet Potato Lentil Curry with Crispy Sesame Chickpeas
Crockpot Moroccan Lentil and Chickpea Soup
Lastly, if you make this Gingery Coconut Sweet Potato and Rice Stew with Chili Oil be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Ginger Coconut Sweet Potato and Rice Stew with Spiced Chili Oil
Servings: 6
Calories Per Serving: 727 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 3 tablespoons extra virgin olive oil
- 1 yellow onion, chopped
- 2 inches fresh ginger, grated
- 4 cloves garlic, minced or grated
- 2 sweet potatoes, peeled and cubed
- 2 teaspoons garam masala
- 1 teaspoon turmeric
- 1/4- 1/2 teaspoon cayenne pepper more or less to taste
- 1/3 cup fresh cilantro, chopped, plus more for serving
- kosher salt and black pepper
- 1 (14 ounce) can coconut milk
- 3 cups chopped kale
- 2 cups cooked basmati rice
Spiced Chili Oil
- 1/3 cup extra virgin olive oil
- 4 cloves garlic lightly smashed
- 1 tablespoon raw sesame seeds
- 2-3 teaspoons crushed red pepper flakes
- 1 teaspoon ground cumin seed
- 1 teaspoon paprika
Instructions
Stove-Top
- 1. Heat the olive oil in a large pot over medium heat. When the oil shimmers, add the onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute. 2. Add 3 cups water. Season generously with salt. Bring the mix to a boil over high heat, then reduce the heat to low. Cover and simmer 15-20 minutes, until the sweet potatoes are tender. 3. Stir in the coconut milk and kale, cook 5 minutes. Remove from the heat and add the cilantro. 4. Meanwhile, make the chili oil. Heat the olive oil and garlic in a small saucepan over medium-low heat. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, chili flakes, and cumin seeds, cook 30 seconds. Remove from the heat and stir in the paprika. Season the oil with salt. Let cool.4. To serve, divide the rice among bowls and ladle the stew overtop. Spoon over the chili oil and top with cilantro. Serve with Naan on the side. Enjoy!
Instant Pot
- 1. Set Instant pot to sauté. Add the olive oil and onion and cook 5 minutes until soft. Add the ginger, garlic, and sweet potatoes and cook until fragrant, about 2 minutes. Stir in the garam masala, turmeric, and cayenne and cook another minute. 2. Add 3 cups water. Season generously with salt. Cover, select the manual setting, and cook on high pressure for 10 minutes.3. Once done cooking, use the quick release function and release the steam. Set the Instant pot to sauté. Stir in the coconut milk and kale, and cook 5 minutes. Turn the instant pot off. Stir in the cilantro.4. Finish as directed above through step 4.
This post was originally published on October 15, 2020
I love this recipe — it has been on rotation for me and my boyfriend for the last few months. I use gold potatoes instead of sweet potatoes, and I add shredded chicken. SO cozy and delicious — my favorite comfort food. 🙂
Thank you Vanessa! xTieghan
This was great! I added chickpeas and leftover carrots I had. I skipped the rice and just ate it with naan bread.
Hi Emily! I am really glad this turned out so well for you! Thank you so much! xTieghan
This recipe is amazing. So delicious and simple to make. Thank you 🙂
Thank you Cristina! xTieghan
I have made this recipe at least e times in the past month. It is so delicious, filling, healthy and easy! It freezes really well, and I even made the naan one night which came out surprisingly well! This has defiantly made into the rotation as one of my go to for dinner and makes a great lunch the next day.
I am so glad this recipe turned out so well for you, Caitlin! Thank you! xTieghan
So so good! I made this last night and my family devoured it! The spiced oil is amazing too! The garlic in the oil had a crispy-fried-like crunch and the sesame seeds added great flavor! We did add pan-cooked chicken for protein and used squash instead of sweet potatoes as I had it on hand. I will 100% make this again! This recipe, the sticky meatball recipe and the crockpot chocolate bar recipe are our 2020 favorites! Thanks!
Hi Anna! I am really happy this recipe turned out so well for you! Thank you so much for trying this one! xTieghan
Can the chili oil be stored at room temp or should it be kept in the fridge?
Hey Perri,
I would keep in the fridge. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This looks incredible! Do you think butternut squash would be an okay substitute for the sweet potato? I have a lot leftover in my fridge from another recipe 🙂
Hey Larissa,
Yes, butternut squash would work well here! I hope you love the recipe, please let me know if you have any other questions! xTieghan
LOVED this stew! Tender sweet potatoes, silky kale, firey chile sauce, and a yummy broth – what’s not to like? I just finished my leftovers for breakfast because I could not wait for lunch!
I am so happy this turned out so well for you Emily! Thank you so much! xTieghan
This was INCREDIBLE!!! Truly wasn’t expecting it to turn out as wonderful as it did. My boyfriend and I can’t going back for more. I can’t believe how flavorful and satisfying this recipe is. This is my new go-to for sure! With the Instant Pot, it took 30 minutes. Super easy, cheap to make, and so delicious. Had to leave a comment to express my appreciation! Thank you.
I am so happy this turned out so well for you, Juliette! Thank you! xTieghan
This tasted AMAZING. So much flavor! I skipped the chili oil and used some from trader joes, but could not recommend this recipe more.
Thank you Laurie! I am so happy to hear that! xTieghan
to store leftovers do you keep the oil and stew seperately? do both go in the fridge?
Hey Chloe,
Yes you can store both in the fridge separately. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This dish was not only beautiful, but the flavors combined perfectly. I have made it twice now and the only change I made was a little bit more salt, for personal preference. It was warming and delicious, a must keep!
Yes!! So happy this turned out so well for you, Cassandra! xTieghan
I made this tonight and it was so flavourful and delicious! Everyone loved it.
Thanks for the recipe. I will be making it again!
I am so happy to hear that, Cheryl! Thank you so much! xTieghan
This recipe is so easy and SO TASTY! I made it in the instant pot. Agreed that the chili oil and the naan are a must! Can’t wait to make it again. Also, leftovers are just as good as the fresh thing.
Thank you so much Hannah!! xTieghan
Don’t skip the chili sauce! Spicy and delicious (maybe cut back on chili flakes if you can’t handle spice), but it really makes the dish. So flavorful and hearty. Pair it with Molly Yeh’s homemade Pita Bread and its beyond perfect!
Thank you so much Rikki! I am really glad you loved this one! xTieghan