Go Back
Homemade Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale photo
Print Recipe Save it for later

Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale

This Ginger Sweet Potato Coconut Milk Stew is a warm, nourishing delight! Packed with flavor and nutrients, it’s perfect for cozy nights.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Course: Main Course
Cuisine: Vegan
Keyword: Comfort Food, Gluten-Free, Healthy
Servings: 4 servings

Ingredients

  • 1 tablespoon Coconut Oil
  • 1 medium Yellow Onion diced
  • 1 teaspoon Dried Chili Flakes adjust to taste
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Turmeric
  • 2 tablespoons Fresh Ginger minced
  • 2 cloves Garlic minced
  • 2 cups Sweet Potatoes diced
  • 1 cup Dry Brown Lentils
  • 4 cups Vegetable Stock low-sodium
  • 1 can Coconut Milk full-fat
  • 2 cups Kale chopped
  • 1/4 cup Cilantro chopped, for garnish
  • 1 lime Lime wedges, for garnish
  • 1 teaspoon Nigella Seeds for garnish

Instructions

  • In a large pot or Dutch oven, heat 1 tablespoon of coconut oil over medium heat. Add the diced yellow onion and sauté for about 5 minutes until soft and translucent. Stir in the dried chili flakes, ground coriander, ground cumin, and ground turmeric, cooking for an additional 1-2 minutes until fragrant.
  • Add the minced ginger and garlic to the pot. Cook for another 2-3 minutes, stirring frequently to avoid burning the garlic.
  • Add the diced sweet potatoes and dry brown lentils to the pot. Stir well to coat them with the aromatic mixture, allowing the flavors to meld for about 2 minutes.
  • Carefully add the vegetable stock and the can of full-fat coconut milk to the pot. Bring the mixture to a gentle simmer, stirring occasionally. Season with salt and black pepper to taste.
  • Cover the pot and let the stew simmer for about 25-30 minutes, or until the sweet potatoes and lentils are tender. Stir occasionally to prevent sticking.
  • Once the sweet potatoes and lentils are cooked, add the chopped kale to the pot. Stir well and let it cook for another 5 minutes until the kale is wilted and tender.
  • Ladle the stew into bowls and garnish with chopped cilantro, a sprinkle of extra chili flakes, lime wedges, and nigella seeds for an added crunch and flavor.

Equipment

  • Cutting Board
  • Sharp Knife
  • Large Pot or Dutch Oven
  • Wooden Spoon

Notes

  • This stew is perfect for meal prep and tastes even better the next day!
  • Feel free to add other vegetables like carrots or zucchini for more variety.
  • If you prefer a lighter version, substitute coconut milk with almond or oat milk.