Gentle Coconut Tempeh & Sweet Potato Stew

This gentle coconut tempeh and sweet potato stew is the ultimate bowl of plant-based comfort. Cubes of protein-rich tempeh and sweet potato simmer low and slow in a velvety coconut milk broth infused with fresh ginger, garlic, and golden turmeric, then finished with a handful of baby spinach for color and nutrients. The result is a mildly spiced, creamy stew that soothes rather than sears, making it an ideal weeknight dinner for anyone craving warmth without heat. Served over fluffy jasmine rice, this stew delivers a satisfying balance of complex carbohydrates, plant protein, and healthy fats, along with fiber from the sweet potato and spinach. Turmeric and ginger bring anti-inflammatory benefits, while the coconut milk lends a naturally rich, dairy-free creaminess. It comes together in one pot with minimal fuss, making it approachable for vegan beginners and seasoned plant-based cooks alike. Whether you're easing into a vegan diet or simply looking for a cozy, nourishing dinner, this stew checks every box: it's naturally gluten-free, free of refined sugar, and can be made ahead and reheated for easy meal prep. Leftovers taste even better the next day as the flavors continue to meld.

Ingredients

• 225 gTempeh, cut into 1-inch cubes
• 2 mediumsweet potato, peeled and cut into 1-inch cubes
• 400 mlfull-fat coconut milk, canned
• 500 mlvegetable broth
• 1 mediumyellow onion, diced
• 3 clovesgarlic, minced
• 1 tablespoonfresh ginger, grated or minced
• 1 teaspoonground turmeric
• 0.5 teaspoonground cumin
• 85 gbaby spinach
• 1 tablespooncoconut oil
• 1 tablespoonlime juice, freshly squeezed
• 1 teaspoonsalt, to taste
• 0.25 teaspoonblack pepper
• 1.5 cupsjasmine rice, cooked, for serving
• 2 tablespoonsfresh cilantro, chopped, for garnish, optional

Method

No instructions listed.