:max_bytes(150000):strip_icc()/gw-Coconut-Stew-With-Spinach-And-Beans-2x3-0959-754844613ae0409abb99d67b4292f4a0.jpg)
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
:max_bytes(150000):strip_icc()/gw-Coconut-Stew-With-Spinach-And-Beans-2x3-ingredients-0915-1e45d9d87525478da899566d99ee77e6.jpg)
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
Ingredients
-
2 tablespoons extra-virgin olive oil
-
1 small yellow onion, chopped
-
2 tablespoons chopped unseeded jalapeño pepper
-
1 tablespoon finely chopped garlic
-
2 teaspoons finely chopped fresh ginger
-
2 tablespoons unsalted tomato paste
-
1 1/2 teaspoons ground cumin
-
1/2 teaspoon ground coriander
-
1/2 teaspoon ground turmeric
-
2 cups water
-
1 (13 1/2 ounce) can light coconut milk
-
1 pound scrubbed sweet potatoes, sliced crosswise 1/2-inch thick
-
1 (15-ounce) can no-salt-added cannellini beans, rinsed
-
1 (5-ounce) package fresh spinach
-
1/2 teaspoon salt
-
1 tablespoon lemon juice
Directions
-
Heat oil in a large saucepan over medium-high heat. Add onion; cook, stirring occasionally, until just beginning to brown, about 6 minutes. Add jalapeño, garlic and ginger; cook, stirring often, until fragrant, about 1 minute. Add tomato paste, cumin, coriander and turmeric; cook, stirring constantly, until fragrant and the vegetables are coated, about 30 seconds.
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
-
Stir in water and coconut milk; bring to a vigorous simmer over high heat. Reduce heat to medium and add sweet potatoes; bring to a gentle boil. Cook, stirring occasionally, until the sweet potatoes are tender, about 15 minutes.
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
-
Add beans, spinach and salt; stir until the spinach is wilted, about 1 minute. Remove from heat and stir in lemon juice.
Photographer: Grant Webster, Food Stylist: Holly Dreesman, Prop Stylist: Lexi Juhl
EatingWell.com, December 2023
Nutrition Facts (per serving)
341 | Calories |
14g | Fat |
46g | Carbs |
11g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Serving Size 1 1/2 cups | |
Calories 341 | |
% Daily Value * | |
Total Carbohydrate 46g | 17% |
Dietary Fiber 9g | 33% |
Total Sugars 7g | |
Protein 11g | 21% |
Total Fat 14g | 18% |
Saturated Fat 7g | 35% |
Cholesterol 0mg | 0% |
Vitamin A 978µg | |
Vitamin C 20mg | 22% |
Vitamin D 0µg | |
Vitamin E 3mg | 21% |
Folate 143µg | |
Vitamin K 181µg | |
Sodium 378mg | 16% |
Calcium 159mg | 12% |
Iron 6mg | 34% |
Magnesium 124mg | 30% |
Potassium 1166mg | 25% |
Zinc 2mg | 16% |
Vitamin B12 0µg | |
Omega 3 0g |
Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.
* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved