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Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale

Ginger Sweet Potato Coconut Milk Stew: Hearty and Vegan Comfort

Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale is a comforting vegan dish, balancing warmth and heartiness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Stew Base
  • 2 tablespoons Coconut Oil Can substitute with vegetable oil
  • 1 medium Yellow Onion Diced, can use shallots
  • 1 teaspoon Dried Chili Flakes Fresh chili can vary heat levels
  • 1 teaspoon Ground Coriander
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Turmeric
  • 2 tablespoons Fresh Ginger Grated
  • 3 cloves Garlic Minced
  • 1 teaspoon Salt Adjust as needed
  • 1 teaspoon Ground Black Pepper Adjust as needed
  • 2 cups Sweet Potatoes Peeled and cubed
  • 1 cup Dry Brown Lentils Rinsed
  • 4 cups Vegetable Stock Homemade is preferred
  • 1 can Coconut Milk
  • 2 cups Kale Chopped, can substitute with spinach
Garnishing
  • 1/4 cup Chopped Cilantro Can substitute with parsley
  • 1 teaspoon Extra Chili Flakes For serving
  • 2 wedge Lime For serving
  • Nigella Seeds Optional

Equipment

  • Heavy-bottomed pot

Method
 

Cooking Steps
  1. Heat the Pot: Gather a heavy-bottomed pot and place over medium heat. Add coconut oil and melt completely.
  2. Sauté the Aromatics: Add diced yellow onion and sauté for about 5 minutes until translucent.
  3. Spice It Up: Introduce dried chili flakes, ground coriander, ground cumin, and ground turmeric. Cook for 1 minute.
  4. Add Ginger and Garlic: Mix in grated ginger and minced garlic, cooking for another minute.
  5. Combine Sweet Potatoes and Lentils: Add cubed sweet potatoes and rinsed lentils, season with salt and pepper.
  6. Pour in the Stock: Slowly pour vegetable stock, bring to a boil.
  7. Simmer for Tenderness: Lower heat and simmer uncovered for about 30 minutes until sweet potatoes are tender.
  8. Add Creaminess and Greens: Stir in coconut milk and chopped kale, simmer for another 3-4 minutes.
  9. Final Adjustments: Taste and adjust seasoning as needed.
  10. Serve and Garnish: Ladle into bowls and garnish with cilantro, extra chili flakes, lime wedges, and nigella seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 10gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 12gSugar: 5gVitamin A: 15000IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

This stew can be thickened by adding more vegetable broth when reheating. Adjust the spices and greens to your preference.

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