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. 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 no time.
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!
These vibrant botanical beauties are our muses today. Take a moment to appreciate them before we chop them into pieces and put them in our bellies.
There’s no need to get fiddly with our chopping… we’re going for a rustic vibe. Big bite-sized pieces are where it’s at.
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!
Once they begin to develop some color, dump in everything else, give it a stir, and simmer down! It’s really that simple.
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!
1 Tbsp. olive oil
1/2 medium onion, chopped
1 medium sweet potato (~10 oz.), halved or quartered lengthwise then cut into 1/4 inch slices
1 bell pepper, chopped
1 tomato, chopped
1 medium bunch of kale, chopped
1 15 oz. can of chickpeas, drained (or same amount of cooked chickpeas)
1 15 oz. can of coconut milk, regular or light
3/4 tsp. curry powder
1/4 tsp. cayenne pepper
1/8 tsp. cinnamon
1 dash nutmeg (about 7 grates on a microplane)
salt to taste (my taste? about 1/2 teaspoon, depending on the saltiness of the broth)
With Instant Pot:
Add the oil to the pressure cooker to cook over medium heat (press the 'Saute' button to begin cooking at medium saute heat). When the oil is hot, add the chopped onion and sweet potato, and cook, stirring frequently, until they begin to soften and brown (about 5 minutes). Add all of the other ingredients and stir to combine.
Cover the pressure cooker with the lid, ensuring that the valve is in sealed position. Cook under high pressure for 1 minute (with Instant Pot, press ‘Cancel’ to stop saute mode before closing the lid, then choose ‘Manual’ mode, and adjust time to 1 minute).
When the cooking time is complete, allow the pot to de-pressurize naturally for at least 10 minutes before opening the lid. Serve with rice or warm flatbread.
On the Stove:
In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and sweet potato, and cook, stirring frequently, until they begin to soften and brown (about 5 minutes). Add all of the other ingredients and stir to combine. Reduce the heat to low and simmer for about 15 minutes, until the vegetables are tender. Serve with rice or warm flatbread.