This Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale is a comforting, flavorful, and nutrient-packed dish that combines sweet potatoes, kale, lentils, and coconut milk into a hearty stew. Infused with aromatic spices like ginger, cumin, and turmeric, this vegan stew offers a satisfying meal that’s both wholesome and delicious. Perfect for a cozy dinner, it’s packed with the goodness of vegetables and legumes, all brought together in a creamy coconut milk broth.
Why You’ll Love This Recipe
This stew is a wonderful blend of flavors and textures. The sweetness of the potatoes perfectly balances the creamy richness of coconut milk, while the lentils add protein and depth. The kale not only adds vibrant color but is also packed with nutrients, making this dish as nourishing as it is tasty. With warming spices like ginger and turmeric, it’s a perfect dish to enjoy during the cooler months. Plus, it's completely vegan and gluten-free, so it caters to a variety of dietary needs.
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion, diced
- ½-1 teaspoon dried chili flakes
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2-inch piece fresh ginger, minced
- 3 cloves garlic, minced
- Sea salt and ground black pepper (to taste)
- 1 ½ lbs sweet potatoes, peeled and diced into 1-inch pieces
- ½ cup brown lentils, picked over
- 4 cups vegetable stock
- 1 (13.5 oz) can full-fat coconut milk
- 1 small bunch kale, stems removed, leaves chopped (about 4 cups)
- Optional: chopped cilantro, extra chili flakes, lime wedges, and nigella seeds for garnish
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
Directions
-
Sauté the Aromatics:
Heat a large soup pot over medium heat and add the coconut oil. Once melted, add the diced onion and sauté for 5 minutes, until softened. Add the chili flakes, coriander, cumin, turmeric, ginger, and garlic, stirring for about 1 minute until fragrant. Season with salt and pepper. -
Add the Sweet Potatoes and Lentils:
Stir in the diced sweet potatoes and lentils, ensuring they are well-coated with the spice mixture. Season again with salt and pepper. Pour in the vegetable stock, stirring to deglaze the pot and lift any browned bits. -
Simmer the Stew:
Bring the mixture to a boil, then lower the heat to a simmer. Partially cover the pot with a lid and cook for about 30 minutes, or until the sweet potatoes are tender and the lentils are fully cooked. -
Add Coconut Milk and Kale:
Stir in the coconut milk and chopped kale. Simmer for another 3-4 minutes, just until the kale is wilted and vibrant green. Taste and adjust seasoning with additional salt, pepper, or chili flakes, if desired. -
Serve:
Ladle the stew into bowls and garnish with chopped cilantro, extra chili flakes, lime wedges, and nigella seeds, if using. Serve warm with crusty bread or rice for a satisfying meal.
Servings and Timing
- Servings: 6 servings
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
Variations
- Add More Vegetables: Feel free to add other root vegetables like carrots or parsnips for extra flavor and nutrients.
- Use Different Greens: While kale is the star of this recipe, spinach, collard greens, or swiss chard could also be used as an alternative.
- Spice it Up: If you like your stew extra spicy, add more chili flakes or a chopped fresh chili for an added kick.
- Protein Boost: To make this dish even heartier, you could add some cooked chickpeas or tempeh for an extra dose of plant-based protein.
Storage/Reheating
- Storage: Store any leftover stew in an airtight container in the refrigerator for up to 4 days. This stew can also be frozen for up to 3 months.
- Reheating: Reheat on the stove over medium heat, adding a little water or vegetable broth if the stew has thickened too much. You can also reheat it in the microwave in a covered bowl for 2-3 minutes, stirring halfway through.
FAQs
1. Can I make this stew in advance?
Yes, this stew actually tastes even better the next day as the flavors continue to meld. It’s perfect for meal prepping or making ahead for the week.
2. Is this stew gluten-free?
Yes, this recipe is naturally gluten-free, making it suitable for anyone with gluten sensitivities.
3. Can I use a different type of lentil in this recipe?
Brown lentils are best for this stew as they hold their shape during cooking. However, you can use green lentils as a substitute. Red lentils will cook faster but can become mushy, so they’re not ideal for this particular dish.
4. How can I make this stew spicier?
You can add more chili flakes or even fresh chopped chili peppers to increase the heat level.
5. Can I use light coconut milk instead of full-fat coconut milk?
Yes, you can use light coconut milk, but the stew may not be as creamy and rich.
6. How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
7. Can I make this stew in a slow cooker or Instant Pot?
Yes, you can adapt the recipe for a slow cooker or Instant Pot. For a slow cooker, combine the ingredients and cook on low for 6-8 hours or high for 3-4 hours. In an Instant Pot, cook on high pressure for 15 minutes and do a quick release.
8. Can I use sweet potato puree instead of diced sweet potatoes?
While you can use sweet potato puree, the texture of the stew will change. The chunks of sweet potato add to the stew’s heartiness, so we recommend using diced sweet potatoes for the best texture.
9. Is there an alternative to coconut oil?
Yes, you can substitute coconut oil with olive oil or avocado oil for a different flavor profile.
10. Can I add protein to this stew?
Yes! To increase the protein content, consider adding chickpeas, tempeh, or tofu.
Conclusion
This Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale is the ultimate comfort food for a nourishing, plant-based meal. Full of flavor, healthy ingredients, and satisfying textures, it's a dish you’ll keep coming back to. Whether you make it for a weeknight dinner or as part of your meal prep, it’s sure to be a hit with everyone at the table. Enjoy this heartwarming stew with your favorite sides, and don’t forget to garnish with fresh herbs and lime for an extra burst of flavor!
Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale is a hearty, comforting vegan dish packed with nutrients. The rich flavors of coconut milk, tender sweet potatoes, protein-packed lentils, and the vibrant color of kale come together in this warming stew. Perfect for cold days, it's a wholesome, flavorful, and filling meal that’s also gluten-free. Packed with ginger, turmeric, and cumin, this recipe is a great way to enjoy a nourishing, plant-based meal.
Ingredients
Ingredients:
- 1 tbsp coconut oil
- 1 medium yellow onion, diced
- ½-1 teaspoon dried chili flakes
- ½ tsp ground coriander
- ½ tsp ground cumin
- ½ tsp ground turmeric
- 2-inch piece fresh ginger, minced
- 3 cloves garlic, minced
- Sea salt and ground black pepper (to taste)
- 1 ½ lbs sweet potatoes, peeled and diced into 1-inch pieces
- ½ cup brown lentils, picked over
- 4 cups vegetable stock
- 1 (13.5 oz) can full-fat coconut milk
- 1 small bunch kale, stems removed, leaves chopped (about 4 cups)
- Optional: chopped cilantro, extra chili flakes, lime wedges, and nigella seeds for garnish
Instructions
Instructions:
-
Sauté the Aromatics:
Heat coconut oil in a large soup pot over medium heat. Add diced onion and cook for 5 minutes until softened. Stir in chili flakes, coriander, cumin, turmeric, ginger, and garlic. Cook for 1 minute until fragrant. Season with salt and pepper. -
Add the Sweet Potatoes and Lentils:
Stir in diced sweet potatoes and lentils. Coat them with the spice mixture. Season with salt and pepper, then pour in vegetable stock, deglazing the pot. -
Simmer the Stew:
Bring to a boil, then reduce heat and simmer, partially covered, for 30 minutes until sweet potatoes are tender and lentils are cooked. -
Add Coconut Milk and Kale:
Stir in coconut milk and chopped kale. Simmer for another 3-4 minutes, until kale is wilted. Taste and adjust seasoning. -
Serve:
Ladle into bowls and garnish with cilantro, extra chili flakes, lime wedges, and nigella seeds, if desired. Serve with rice or crusty bread.
Notes
- This stew is naturally gluten-free and vegan.
- You can make it spicier by adding more chili flakes or fresh chili.
- Leftovers can be stored for up to 4 days in the fridge or frozen for 3 months.
- For a creamier texture, use full-fat coconut milk.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
