Ingredients:

  • 2 large sweet potatoes, peeled and diced
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon cayenne pepper, adjust to taste
  • 1 can (14 ounces) coconut milk
  • 2 cups vegetable broth
  • 1 pound large shrimp, peeled and deveined
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish, optional

Instructions:

  1. Peel and dice the sweet potatoes into bite-sized pieces.
  2. Heat olive oil in a large pot over medium heat.
  3. Add diced onion; cook until translucent (about 4-5 minutes).
  4. Stir in minced garlic; cook for an additional minute until fragrant.
  5. Sprinkle in ground cumin, smoked paprika, and cayenne pepper; stir to combine.
  6. Add diced sweet potatoes, coconut milk, and vegetable broth to the pot.
  7. Bring to a boil, then reduce heat to a simmer.
  8. Cook until sweet potatoes are tender (about 15-20 minutes).
  9. Stir in the shrimp; cook until they turn pink and opaque (about 2-3 minutes).
  10. Adjust seasoning with salt and pepper. Ladle the stew into bowls and garnish with fresh herbs, if desired.