Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale Recipe

Introduction

This Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale is a comforting, fragrant dish perfect for chilly days. Packed with warming spices, creamy coconut milk, and nutritious greens, it’s a wholesome meal that’s both hearty and vibrant.

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
• 1 ½ lbs (690 grams) sweet potatoes, peeled and diced into 1-inch pieces
• ½ cup dry brown lentils, picked over
• 4 cups vegetable stock
• 13.5 oz (400 ml) can full fat coconut milk
• 1 bunch kale, stems removed and leaves chopped (about 4 packed cups)
• To garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds

Instructions

1. Step 1: Heat a large, heavy-bottomed soup pot over medium heat. Melt the coconut oil, then add the diced onions. Sauté, stirring occasionally, until translucent and soft, about 5 minutes. Add chili flakes, coriander, cumin, and turmeric, cooking until fragrant, about 1 minute. Stir in minced ginger and garlic, cooking for another minute. Season with a pinch of salt and pepper.
2. Step 2: Add sweet potatoes to the pot, stirring to coat them with the spices. Add the lentils and stir once more. Season liberally with salt and pepper. Pour in the vegetable stock, scraping up any browned bits from the bottom. Cover with the lid and bring to a boil.
3. Step 3: Reduce heat to a simmer once boiling. Simmer uncovered until sweet potatoes are nearly falling apart and lentils are tender, about 30 minutes, allowing the liquid to reduce by almost one-third.
4. Step 4: Stir in the coconut milk and chopped kale. Cover and continue simmering until the kale is wilted and bright green, about 3 to 4 minutes. Season again with salt and pepper, then bring the stew back to a strong simmer and adjust seasoning as needed.
5. Step 5: Serve the stew hot, garnished with chopped cilantro, extra chili flakes, lime wedges to squeeze over, and nigella seeds if desired.

Tips & Variations

• For extra protein, swap brown lentils for red lentils, which cook faster and break down more, thickening the stew.
• Use kale stems in a stock or finely chop and add with the leaves to reduce waste and add texture.
• Adjust the chili flakes to your heat preference or omit for a milder stew.
• For a smoother texture, partially mash some of the sweet potatoes before adding the coconut milk.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if the stew has thickened too much. This stew also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen kale instead of fresh?

Yes, frozen kale works well. Add it towards the end of cooking as fresh kale, but you may need to simmer a little longer to ensure it’s fully heated through.

Is this stew suitable for vegans?

Absolutely. This recipe uses vegetable stock and plant-based ingredients only, making it fully vegan and plant-based friendly.

Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale Recipe

Print Recipe

★★★★★

4.6 from 140 reviews

A hearty and flavorful Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale, combining warm spices, creamy coconut milk, and nutritious vegetables for a comforting vegan meal.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup/Stew
• Method: Stovetop
• Cuisine: Vegan, International
• Diet: Vegan

Ingredients

Scale 1x2x3x

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 (690 grams) sweet potatoes, peeled and diced into 1-inch pieces
• ½ cup dry brown lentils, picked over
• 4 cups vegetable stock
• 13.5 oz (400 ml) can full fat coconut milk

Vegetables and Garnish

• 1 bunch kale, stems removed and leaves chopped (about 4 packed cups)
• Chopped cilantro (for garnish)
• Extra chili flakes (for garnish)
• Lime wedges (for garnish)
• Nigella seeds (optional garnish)

Instructions

1. 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 dried chili flakes, ground coriander, cumin, and turmeric, and cook until fragrant, about 1 minute. Stir in the minced ginger and garlic, cooking for another minute. Season with a pinch of salt and pepper.
2. Add Sweet Potatoes and Lentils: Add the diced sweet potatoes to the pot and stir to coat them with the spices. Add the brown lentils and season liberally with salt and pepper. Pour in the vegetable stock and stir, scraping up any browned bits from the bottom of the pot. Cover with a lid and bring to a boil.
3. Simmer Stew: Once boiling, reduce the heat to low and simmer gently until the sweet potatoes are very tender and the lentils cooked through, about 30 minutes. The liquid should reduce by nearly a third during this time.
4. Add Coconut Milk and Kale: Stir in the full-fat coconut milk and chopped kale. Cover and continue simmering until the kale wilts and turns bright green, about 3-4 minutes. Season the stew again with salt, pepper, and chili flakes to taste. Bring it back to a strong simmer and adjust seasonings as needed.
5. Serve: Serve the stew hot, garnished with chopped cilantro, extra chili flakes, lime wedges to squeeze over, and optional nigella seeds.

Notes

• This stew is naturally vegan and gluten-free, making it suitable for various dietary preferences.
• You can adjust the amount of chili flakes according to your desired heat level.
• For a thicker stew, simmer a little longer to reduce more liquid or mash some sweet potatoes to thicken the texture.
• Leftovers keep well refrigerated for up to 3 days and reheat beautifully on the stovetop or in a microwave.
• Feel free to substitute kale with other hearty greens like spinach or collard greens if preferred.

Keywords: sweet potato stew, coconut milk stew, vegan stew, lentil stew, ginger stew, kale recipe, healthy stew, plant-based meal