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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.
Wow, wow, wow!!! Don’t get me wrong, I’m sure the stew on its own would be amazing but IT’S ALL ABOUT THAT CHILI OIL! It packs an amazingly delicious punch and really transforms the flavor of the stew. What an amazing recipe. You’re the best, Tieghen!
Hey Stacey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
Do you think could add meat to this? If so what kind and how much?
Hi there! Yes, you could definitely add some beef or chicken! xTieghan
Today was my first time making this recipe and I am blown away how flavorful and comforting it is!! I did cut some corners and used frozen peeled, chopped sweet potatoes, Uncle Ben’s ready rice, and sesame oil vs olive oil + sesame seeds but everything else was followed to a T. The hot oil and Naan round out the stew. So filling and now I have leftovers!! Do you think this would freeze or do you think it will separate? Also should I store the oil separately or pour into the stew for later?
Hey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! I haven’t frozen this before so I’m not too sure! I would store the oil separately 🙂 xTieghan
Can’t wait to try this! Could I just throw everything in a crockpot and set it for 8 hrs on low?!
Thanks!
Yes, that would be just fine! xTieghan
My husband liked this recipe a lot. I added an extra sweet potato, used spinach instead of kale (I can’t tolerate kale) and added fresh shrimp in the last 5 minutes for some protein. I liked it but I think next time I will add some curry too and will use full fat coconut milk (I used light). I think I prefer the coconut sweet potato/lentil soup recipe though.
Hey Kathy! Thanks so much for giving this recipe a try, I’m so glad you enjoyed it! Have a lovely week! xTieghan
This recipe has so much good flavour!
Hi Kayla,
I love to hear that this recipe was enjoyed, I truly appreciate you giving it a try!!? xTieghan
Love this dish! Also make it during the summer! The chili oil is “so good”! ?. Use it on lots of foods. Wondering how long it stays good? Storing in an glass, airtight container.
Love HBH!!!!
Hey Diana,
Happy Wednesday! Thanks a lot for making this recipe, I love to hear that it was enjoyed! I would say a few weeks in the fridge. Have the best day:) xTieghan
Yum! So tasty & comforting on a rainy fall Sunday. The chili oil is to die for. I added garbanzo beans – delicious!
Hey! This is awesome, I’m so happy to hear this recipe turned out the way you’d hoped! 🙂 xTieghan
In the winter I make this once a week, but I was craving it so I even made it on this hot august day! Worth it. So good every time
Forgot to add that I usually modify by doing chicken broth instead of water and only doing half the amnt! Then I just omit the salt. I’m sure if I used water and left it long enough itd thicken but I’m lazy 😛
Thanks so much for sharing Kate!
Hey Kate,
Happy Wednesday! Thanks a bunch for making this recipe, I am so glad to hear it was a winner:) xTieghan
Delicious! Made it this week and it’s SO good! Super flavorful 🙂
Hey Margaret,
Happy Friday! Love to hear that this recipe was enjoyed, thanks for giving it a try! Have a great weekend:) xTieghan
Hi Tieghan, I cooked this recipe a few nights ago and have to say I loved the flavour combination. It was even better the next day. I agree with others that the chilli oil takes the flavour to another level. I look forward to trying some of your other recipes….thank you. (From Sydney Australia)
Hey Pauline,
Happy Wednesday! I am thrilled that this recipe was enjoyed, thanks a bunch for giving it a go! xTieghan
I can confirm that the chilli oil is a MUST in this recipe, just takes it to the next level! Absolutely love this stew – have made it several times now and it never fails!
Hey Rhianan,
Fantastic! Thanks a bunch for giving this recipe a try, I am so glad it was enjoyed! xTieghan
Words cannot describe how cozy and delicious this recipe is. Me and my sister make it all the time and never get sick of it! We add chicken and use spinach instead of kale! Seriously SO good!
Thanks again Rachel!
Words cannot describe how delicious and cozy this meal is. Me and my sister make this all the time and never get sick of it. We add chicken and use spinach instead of kale! This seriously is SO good.
Hey Rachel,
I am delighted that this recipe was enjoyed, thanks so much for making it! xTieghan
Hi T!
Was wondering if this can be made in a crockpot? Excited to make this tonight 🙂 Thank you!
Hey Serena,
Yes, I would recommend cooking in the slow cooker for 6 hours on low. I hope you love the recipe, please let me know how it turns out! xTieghan
This dish was incredible! The only changes I made were I added the kale at the time of the sweet potatoes, only because my husband will only eat kale if it is “well done” 🙂 So wanted to make sure it was very tender. I did double the garam masala and turmeric because I cannot get enough of these flavors! I almost didn’t make the oil (out of laziness:)) but I am thrilled that I did. It had sooooo much flavor, so don’t skip this part. I ended up dipping my naan in it as well. Thanks so much for this flavorful recipe!!! You have the best recipes, seriously.
Hey Wendi,
I am thrilled this recipe was enjoyed, thanks so much for giving it a try! ?xTieghan