Sweet Potato Cashew Stew
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 321
- Total Fat
- 14
- Saturated Fat
- 2
- Carbohydrates
- 39
- Dietary Fiber
- 5
- Sugar
- 18
- Protein
- 13
- Cholesterol
- 10
- Sodium
- 1224
- Total: 1 hr 15 min
- Active: 30 min
Ingredients
4 cloves garlic
1 medium yellow onion, diced
2 tablespoons grapeseed oil
Kosher salt
2 carrots
2 ribs celery
1/2 cup tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
2 tablespoons fresh thyme, chopped
1 cup chopped tomatoes, canned or fresh
1 large white sweet potato
2 quarts chicken stock
1/2 cup raw unsalted cashews
2 Macintosh apples, leave the peel on
Directions
- Mince the garlic and dice the onion. Heat grapeseed oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat. Add garlic and sauté until light brown, 1–2 minutes. Add onions and a pinch of salt. Stir and sweat the onions, 3–4 minutes.
- Peel and chop the carrots; chop the celery. Stir in the celery, carrots, and tomato paste. Let the tomato paste brown in the pan a few minutes. Stir in cumin and coriander, followed by thyme and chopped tomatoes. Reduce heat to low and cook 5 minutes; meanwhile, peel and dice the sweet potato. Stir in the sweet potato, and cook 5 more minutes.
- Purée chicken stock and cashews in a blender. Add to the vegetables and stir. Increase heat to medium-high and bring stew to a simmer. Cook uncovered until liquid is reduced by half, 35–40 minutes.
- When stew is reduced, core and dice the apples and stir them in. Ladle into bowls and serve hot.