Sweet potato coconut mushroom stew

Name: Sweet potato coconut mushroom stew
Total time: 3600 s
Yield: 4 people
Cuisine: British
Ingredients: 1 large sweet potato; 1 carrot; 1 leek; 1 large potato; 400 g mushrooms; 1/2 cup frozen peas; 200 ml red wine; 1 can coconut milk; 1 tbs honey(or 2 tbs maple syrup); 3 garlic cloves, finely chopped; 300 ml vegetable or any other broth; 1 TBS coconut oil; Juice of 1/2 lime; 1-1 1/2 tsp salt; 1 tsp smoked paprika; Cayenne pepper, zaatar, thyme and curry to taste

Josip Vu @jvujnovic

This vegetable stew was made with leftovers we had in the fridge, you can freely remove or add ingredients depending what you have laying around. It's relatively easy and fast and also full of flavour. Great for the cold weather to warm you up and it's also very nutritional.😊

Saved

Ingredients

1 hour

4 people

1large sweet potato
1carrot
1leek
1large potato
400 gmushrooms
1/2 cupfrozen peas
200 mlred wine
1 cancoconut milk
1 tbshoney(or 2 tbs maple syrup)
3garlic cloves, finely chopped
300 mlvegetable or any other broth
1 TBScoconut oil
Juice of 1/2 lime
1-1 1/2 tspsalt
1 tspsmoked paprika
Cayenne pepper, zaatar, thyme and curry to taste

Saved

Steps

1 hour

1

On coconut oil, fry sliced leeks.
2

After a few minutes add quartered mushrooms.
3

When mushrooms are golden, add spices and wine, after 2 minutes add maple syrup/honey and chopped garlic.
4

Add peas, carrots, sweet potato and potato all cut into small pieces. Add broth.
5

Cook for 20 minutes or until potato and sweet potato are cooked.
6

Add coconut milk and check for spices.
7

Before eating,add a little bit of lime juice.