Coconut & Sweet Potato Stew With Ginger & Chilli


Easy | 6 hours in slow cooker


🌱 = Get It From The Source

3 tbs olive oil 🌱

1 onion, chopped

2 inches fresh ginger, grated

4 cloves garlic, minced

2 sweet potatoes, peeled & cubed

2 tsp garam masala 🌱

1 tsp turmeric 🌱

½ tsp cayenne pepper 🌱

Salt & pepper, to taste

8 tbs coconut milk powder to make 2 cups coconut milk

3 cups chopped greens of choice (kale & spinach work well)

3 cups water or vegetable broth

2 cups cooked wild rice, to serve 🌱


Spiced Chilli Oil

1/3 cup olive oil 🌱

1 tbsp sesame seeds 🌱

3 tsp chilli flakes 🌱

1 tsp cumin 🌱

1 tsp smoked paprika 🌱


  1. Add everything except the rice and spiced chilli oil to the slow cooker and cook on low for 6 hours.
  2. If using spinach, this can be stirred through at the end.
  3. Cook on low for 2 hours.
  4. To make the chilli oil, sauté the seeds and spices in the oil until fragrant (about 30 seconds), then remove from heat. Season with salt and set aside to cool.
  5. Serve stew with cooked rice and spoon over chilli oil.

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