Had a hard week? You need an easy weeknight dinner. Fortunately for us, this one is packed with nutrient dense vegetables and layers of slow-cooked flavors… without the slow-cooking. I originally planned to share this as a crock-pot recipe, but really, it’s just not necessary. The veggies all cook quickly, so there’s no advance planning needed. Just a little therapeutic chopping and simmering while you decompress from the challenges of the day, and you can have this wholesome vegan dinner on the table in about 30 minutes.
If you’re a seasoned Caribbean foodie, please note that I’m not claiming any authenticity. When I dreamed up this stew, I was going for a hearty foundation of powerful plant foods, tempered with tropical coconut milk and some warm spices as my simplified allusion to Jamaican jerk-style seasoning. Authentic cuisine? Not exactly. Super satisfying healthy dinner? Most definitely!
You’ll want to let these guys brown a little bit before everyone else joins the party. This gives the denser veggies a head start on tenderizing, and builds great flavor at the same time!
You’ll want a carby accompaniment to soak up all that tasty coconut curry broth; I recommend either some fluffy brown rice, or my personal favorite: a pillowy piece of flatbread. I like to bake it from scratch when I’m able, but lately my sous chef has been Trader Joe, who really knocks it out of the park with his plain tandoori naan. I just wish it was made with whole grains!
And need I mention… with the steamy broth, warm spices and melt-in-your-mouth sweet potatoes? This curry is a pretty fantastic way to usher in Fall. Let’s get in the spirit and get cooking!