Kale & Sweet Potato Stew
Prep Time : 5 minutes
Cook Time : 30 minutes
Total Time: 35 minutes
It’s that time of year again, temperatures are dropping and we need a little more ‘heart’ to our meals.
I first cooked this absolute gem of a camping meal about a year ago, when winter chill was in the air and I was planning a weekend escape in the Blue Mountains.
This meal cook wonderfully on a fire in a ‘Dutch Camp Oven’ - if you have not yet bought yourself one, do so now. We recommend this little beaut
Olive Oil / Coconut Oil
1-2 Garlic cloves
1 Sweet Potato
2 cups of (hot water)
1-2 Stock cubes
1 can diced tomatoes
1 teaspoon salt
1 chickpeas drained (or try lentils!)
1 bunch of kale
Get your campfire happening
Heat some olive/coconut oil in your camp oven
Add your garlic and onion, and leave to brown.
Add the sweet potato, water, stock, tomatoes and salt.
Stir baby stir.
Simmer, uncovered until the sweet potatoes are tender (approx 20mins)
Once the sweet potatoes are soft, add chickpeas and the kale.
Stir to combine and heat until the chickpeas have warmed through and the kale has wilted.
This recipe is bought to you courtesy of Sam Quinn, Co-Founder of Woodfired Canteen – a Cornwall-based experience dining company. Hosting memorable meals in special locations, the team serve up creative, colourful food cooked over wood fire. Plates loaded with local produce are delivered to the centre of communal tables, where guests - elbow-to-elbow and deep in conversation - pause to devour wholesome seasonal menus.
Woodfired Canteen is based at Wheal Kitty Workshops in St Agnes, an old mine-works and engine house perched on Cornish clifftops; they share the site with awesome adventure brand Finisterre, environmental charity Surfers Against Sewage and Walters surfboard shapers.
This recipe is perfect for an alfresco feast after a Cornish surfing session.
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Read more on this deliciously warming camping meal on this recipe post!
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