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 tsp 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
