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