Description
A comforting and flavorful Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale, bursting with warming spices and creamy coconut milk. This hearty stew is perfect for a nutritious vegan dinner, combining tender sweet potatoes, protein-rich lentils, and vibrant kale with aromatic ginger and spices.
Ingredients
Scale
Base Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion, small dice
- ½-1 teaspoon dried chili flakes
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2-inch piece fresh ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- salt and ground black pepper, to taste
Main Ingredients
- 1 ½ lbs sweet potatoes, peeled and diced into 1-inch pieces
- ½ cup dry brown lentils, picked over
- 4 cups vegetable stock
- 13.5 oz can full fat coconut milk
- 1 bunch kale, stems removed and leaves chopped (about 4 packed cups)
Garnish
- chopped cilantro
- extra chili flakes
- lime wedges
- nigella seeds (optional)
Instructions
- Heat and Sauté Aromatics: Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil and let it melt. Add the diced onions and sauté, stirring occasionally, until translucent and soft, about 5 minutes. Add the chili flakes, ground coriander, cumin, and turmeric and sauté until fragrant, about 1 minute. Then add the minced ginger and garlic and cook for another minute. Season with a pinch of salt and pepper.
- Add Sweet Potatoes and Lentils: Stir in the diced sweet potatoes to coat them in the spices, then add the picked-over brown lentils. Season everything liberally with salt and pepper. Pour in the vegetable stock and stir well, scraping up any browned bits from the pot bottom. Cover with a lid and bring to a boil.
- Simmer Stew: Once boiling, reduce heat to a simmer. Keep simmering until the sweet potatoes are very tender and lentils are cooked through, about 30 minutes. The liquid should reduce by nearly one third.
- Add Coconut Milk and Kale: Stir in the coconut milk and chopped kale. Cover again and simmer until the kale is wilted and vibrant green, about 3 to 4 minutes. Season the stew again with salt, pepper, and additional chili flakes if desired.
- Serve and Garnish: Bring the stew back to a strong simmer. Adjust seasoning as needed. Ladle the stew into bowls and garnish with chopped cilantro, extra chili flakes, lime wedges to squeeze on top, and nigella seeds if using. Serve hot.
Notes
- Coconut milk naturally adds sweetness, which pairs beautifully with the sweet potatoes. The chili flakes balance this with heat, so adjust the amount according to your spice preference.
- Kale can be substituted with chard or mustard greens for a different leafy green twist.
- For thicker stew, simmer uncovered for a few extra minutes to reduce liquid further.
- Make sure to pick over lentils to remove any debris before cooking.
- This stew keeps well and tastes even better the next day after flavors marry.
Nutrition
- Serving Size: 1 bowl (approx. 1 cup)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 420 mg
- Fat: 14 g
- Saturated Fat: 11 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
