Anti Inflammatory Tomato-Ginger Masala Black Bean & Sweet Potato Stew
This deeply spiced stew is the kind of one-pot meal that makes your whole kitchen smell incredible — warm with cumin, coriander, turmeric, and fresh ginger bloomed in olive oil until they're fragrant and rich. Diced tomatoes cook down into a thick, glossy base before sweet potato cubes and black beans are added, simmering until everything is tender and the flavors have fully melded together. The combination of ingredients here does a lot of the heavy lifting naturally: turmeric and ginger are two of the most well-studied anti-inflammatory ingredients around, and they show up in generous amounts rather than as an afterthought. Sweet potatoes bring natural sweetness and body, while baby spinach stirred in at the end adds color and nutrients without any extra effort. A squeeze of fresh lemon juice at the finish brightens the whole pot and keeps the flavors from feeling heavy. It serves four and comes together in under an hour, making it a genuinely practical weeknight dinner rather than a weekend project. Top with cilantro if you have it — it's optional, but it adds a fresh lift that really ties everything together.
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Learn more →Ingredients
4 servings
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, peeled and finely grated
- 1 tsp ground turmeric
- 1 ½ tsp ground cumin
- 1 ½ tsp ground coriander
- ½ tsp smoked paprika
- ¼ tsp cayenne pepper (optional)
- 1 can (14 oz) diced tomatoes
- 1 lb sweet potatoes (about 2 medium), peeled and cut into ¾-inch cubes
- 2 cans (15 oz each) black beans, drained and rinsed
- 2 cups low-sodium vegetable broth
- ½ tsp salt, plus more to taste
- 1 tbsp fresh lemon juice
- 2 cups baby spinach, loosely packed
For serving
- ¼ cup fresh cilantro, roughly chopped (optional)
Instructions
- 1
Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 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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