Mediterranean Coconut Stew with Spinach & Beans

Makes 4 servings

Dive into the cozy, tropical vibes of Mediterranean Coconut Stew with Spinach & Beans! This creamy, coconut-infused delight blends the heartiness of beans with the fresh flavors of spinach, transporting your taste buds straight to a sun-soaked coastal paradise.

INGREDIENTS

1 pound scrubbed sweet potatoes, sliced crosswise ½-inch thick
1 (15-ounce) can no-salt-added cannellini beans, rinsed
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 ½ teaspoons ground cumin
½ teaspoon ground coriander
½ teaspoon ground turmeric
2 cups water
1 (13 ½ ounce) can light coconut milk
1 (5-ounce) package fresh spinach
½ teaspoon salt
1 tablespoon lemon juice

INSTRUCTIONS

1. In a large saucepan, heat oil. Add onion and cook until beginning to brown, about 6 minutes.
2. Stir in jalapeño, garlic, and ginger; cook for 1 minute. Add tomato paste, cumin, coriander, and turmeric; cook for 30 seconds.
3. Pour in water and coconut milk; bring to a simmer. Add sweet potatoes and cook until tender, about 15 minutes.
4. Stir in beans, spinach, salt, and lemon juice; cook until spinach is wilted. Remove from heat and serve.

This AMAZING Recipe can be found in our new 100 Mouth-Watering Mediterranean Diet cookbook here