Anti Inflammatory Golden Coconut Curry Black Bean & Sweet Potato Stew
This hearty, golden stew is the kind of bowl that warms you from the inside out — rich with full-fat coconut milk, deeply spiced, and packed with tender sweet potato and black beans. The real magic here is the spice lineup: turmeric, fresh ginger, curry powder, and cumin are all heavy hitters when it comes to supporting a low-inflammation lifestyle, and together they build a broth that tastes like it simmered all day. A handful of baby spinach stirred in at the end adds a pop of color and nutrients without any extra effort. The squeeze of fresh lime juice right before serving cuts through the richness and ties everything together beautifully. Coconut oil keeps the whole dish plant-based and free from refined fats, so every ingredient is genuinely pulling its weight. This recipe makes four generous servings, which means leftovers for lunch — and trust us, it gets even better the next day.
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 2 tsp ground turmeric
- 2 tsp curry powder
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
- 1 ½ lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 2 cans (15 oz each) black beans, drained and rinsed
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 1 ½ cups vegetable broth
- 1 tsp salt, plus more to taste
- ¼ tsp black pepper
- 2 cups baby spinach, loosely packed
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- lime wedges, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5–6 minutes.
- 2
Add the garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute. Watch closely so the garlic does not brown.
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