Vegan Thai-Inspired Ginger-Lime Black Bean & Sweet Potato Stew
Total time1 hr
Prep time20 min
Cook time40 min
4.7(20)
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Learn more →Ingredients
4 servings
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 2 tbsp fresh ginger, peeled and finely grated
- 1 stalk lemongrass, tough outer layers removed, tender inner stalk minced
- 1 tbsp red curry paste
- 1 tsp ground turmeric
- ½ tsp ground coriander
- ¼ tsp cayenne pepper
- 1 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 (13.5 oz) full-fat coconut milk
- 2 cups vegetable broth
- 1 tbsp fish sauce
- 3 tbsp fresh lime juice (from about 2 limes)
- 1 tsp lime zest
- salt and pepper, to taste
For serving
- ¼ cup 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, ginger, and lemongrass and cook, stirring constantly, until fragrant, about 1 minute — watch closely so the garlic does not brown.
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