Sweet Potato Rapini Curry Stew

Fall is a time for soups, stews and hearty warm dishes. Although it is technically Fall, it has been feeling like Summer with a serious heat wave taking over Toronto the past week. But of course, I didn’t let this stop me from making some of my favourite Fall dishes, just like this hot hot heat didn’t stop the over-hyped annual season drop of pumpkin spice EVERYTHING. Note: this recipe is nothing like pumpkin spice, but its got a lot of spicy heat 😉 

I modified this recipe from Minimalist Baker who originally incorporated kale in the recipe. However, my digestive system does not take a liking to kale and so I avoid it at all costs. Instead, I swapped in rapini in place of the kale and it worked well with the dish! If you’re not a fan of rapini you can easily substitute another green, such as, collards, swiss chard or spinach!


  • 1 1/2 Tbsp coconut oil
  • 1 shallot, minced
  • 2 Tbsp minced fresh ginger
  • 2 Tbsp minced garlic
  • 1 Thai red chili (or serrano pepper), stem removed and thinly sliced with seeds
  • 3 Tbsp red curry paste
  • 1 large sweet potato, skin removed + cubed
  • 2 14-ounce (414 ml) cans light coconut milk
  • 1 1/2 tsp ground turmeric
  • sea salt to taste
  • 1/4 cup frozen green peas
  • 2 cups chopped rapini
  • 1/2 cup roasted cashews
  • 1 lemon, juiced


  1. Heat a large pot over medium heat. Once hot, add coconut oil, shallot, ginger, garlic, and pepper. Sauté for 2-3 minutes, stirring frequently.
  2. Add red curry paste and sweet potato, stir, and cook for 2 minutes more.
  3. Add coconut milk, turmeric, and a pinch of salt and stir. Bring to a simmer over medium heat.
  4. Once simmering, add peas and slightly reduce heat. You want a simmer, not a boil, which should be around low to medium-low heat.
  5. Cook for 5-10 minutes, stirring occasionally, to soften the potato and peas and infuse them with curry flavour.
  6. Once the broth is well seasoned and the potatoes are softened, add rapini, cashews and lemon juice, and cover. Simmer for 3-4 minutes more over low to medium-low heat.
  7. Serve over a bowl of brown rice, quinoa, or steamed broccoli!

Recipe adapted from Minimalist Baker

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