Sweet potato curry stew (vegan)

Photo9aServes 8

Raisins, apples, sweet potatoes and rich, creamy coconut broth make this dish the perfect harmony to any main white meat.

3 tablespoons coconut oil
2 large, sliced sweet onions
5 garlic cloves, chopped
2 tablespoons curry powder
2 cans of full fat coconut milk
16 ounces vegetable stock
4 cups sweet potatoes, peeled and cubed
2 cups green apples, cubed
1 can organic garbanzo beans
1/2 cup slivered almonds
1 cup golden raisins
1/2 cup shredded, unsweetened coconut
• To make the coconut curry base, heat a large skillet to medium heat. Add the coconut oil into the pan along with the sweet onions and garlic. Cook until onions are translucent.
• Add the curry powder. Stir vigorously over
the heat for a minute. Add two cans of coconut milk. Stir. Add in 16 ounces of vegetable stock.
• Add the coconut curry base mixture into the crockpot, and set to low heat. Submerge the sweet potatoes (large chunks) into the crock
• Let cook for 6 hours, or until the sweet potatoes are tender.
• Add the green apples, garbanzo beans, slivered almonds, raisins and shredded coconut.
• Let cook on low for an hour, then stir.
• Once cooled, place mixture in the fridge overnight or at least 6 hours. This allows the flavors to marry together.
• Reheat on the stove before serving, over medium low heat, for about 20 to 30 minutes.