Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale Recipe
This Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale is a hearty, comforting dish packed with vibrant spices and wholesome ingredients. Combining tender sweet potatoes, protein-rich lentils, and nutrient-dense kale simmered in creamy coconut milk, it offers a fragrant and nourishing meal perfect for chilly days or anytime you crave a flavorful stew.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Vegan/Vegetarian, International
- Diet: Vegan
Ingredients
Base
- 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
- 1 bunch kale, stems removed and leaves chopped (about 4 packed cups of chopped kale)
Garnish
- Chopped cilantro
- Extra chili flakes
- Lime wedges
- Nigella seeds (optional)
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 they are translucent and soft, about 5 minutes. Add the dried chili flakes, ground coriander, cumin, and turmeric, then sauté for another minute until fragrant. Add the minced ginger and garlic, cooking for an additional minute. Season with a pinch of salt and black pepper.
- Add Sweet Potatoes and Lentils: Stir in the diced sweet potatoes and lentils, coating them in the spices. Season generously with salt and pepper. Pour in the vegetable stock, stirring well and scraping any browned bits from the bottom of the pot. Cover with a lid and bring the mixture to a boil.
- Simmer Stew: Once boiling, reduce the heat to a gentle simmer. Continue cooking uncovered until the sweet potatoes are tender and nearly falling apart, and the lentils are cooked through, approximately 30 minutes. The liquid should reduce by nearly one-third, thickening the stew.
- Add Coconut Milk and Kale: Stir in the coconut milk and chopped kale. Replace the lid and simmer for about 3-4 minutes until the kale is wilted and vibrant green. Taste and adjust seasoning as needed with salt, pepper, or extra chili flakes. Bring the stew back up to a strong simmer before serving.
- Serve and Garnish: Ladle the hot stew into bowls. Garnish with chopped cilantro, additional chili flakes, lime wedges for squeezing, and nigella seeds if desired. Enjoy this warming, flavorful stew immediately.
Notes
- Brown lentils hold their shape well but still cook relatively quickly, making them ideal for this stew.
- Adjust spice levels according to your heat preference by varying the amount of chili flakes.
- For a thinner stew, add a bit more vegetable stock as it simmers.
- This dish stores well in the refrigerator for up to 3 days and reheats nicely.
- To make this recipe vegan and gluten free, ensure the vegetable stock used complies with those standards.
