Spinach, sweet potato & coconut stew
A Caribbean dinner for the galley that copes with rough seas, can be made ahead and frozen, about 50 min hands-on.
- Dinner
- Caribbean
- ⏱ 50 min
- 🌊 Sea tolerance 4/5
- 🌶 Medium
- vegan
- vegetarian
- pescatarian
- gluten-free
- kosher
- halal
Ingredients
For 4 servings (one normal-appetite adult each). Per serving in brackets.
- Spinach320 g (80 g)
- Sweet potato600 g (≈ 4.5 sweet potatos) (150 g (≈ 1 sweet potato))
- Coconut milk (can)320 g (80 g)
- Onion (brown/yellow)160 g (≈ 1.5 onions) (40 g)
- Garlic (bulb)12 g (3 g)
- Dried thyme2 g (0.5 g)
- Fresh chili12 g (3 g)
- White rice (long grain)240 g (60 g)
Method
- Start the rice: 12 minutes, lid on.
- Soften onion, garlic and chili in a splash of the coconut milk 4 minutes; add cubed sweet potato, thyme, the rest of the coconut milk and 100 ml water per serving.
- Simmer 15 minutes; stir in the spinach until wilted.
In the galley
- Copes with a seaway — 4/5 for sea tolerance.
- Stow the main ingredients in the fridge.
- Make ahead: cook in port and freeze in portions.
- No listed allergens in our data — still check the labels of what you buy.
Per serving
- kcal
- 547
- protein
- 11 g
- fat
- 18 g
- carbs
- 89 g
- sugar
- 9 g
- fibre
- 8 g
From USDA FoodData Central, raw weights — a planning guide, not a label.
Nutrition per serving: USDA FoodData Central — SR Legacy (U.S. Department of Agriculture, Agricultural Research Service), weighted by each ingredient's grams — a planning guide, not a label. Quantities follow standard portion sizes; this recipe hasn't been tested in a real galley yet. How we make recipes