Description
This Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale is a hearty, flavorful, and nutritious one-pot meal. Combining the natural sweetness of sweet potatoes and coconut milk with warming spices, lentils, and tender kale, this stew is perfect for a cozy dinner. It’s easy to prepare, vegan, and packed with comforting flavors that will satisfy any palate.
Ingredients
Scale
Main Ingredients
- 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
- 1 ½ lbs sweet potatoes (690 grams), 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)
For Garnish
- Chopped cilantro
- Extra chili flakes
- Lime wedges
- Nigella seeds (optional)
Instructions
- Saute Aromatics: Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil and let it melt. Add the diced onions and stir occasionally until they become translucent and very soft, about 5 minutes. Add chili flakes, coriander, cumin, and turmeric, then saute the spices until very fragrant, about 1 minute. Add the minced ginger and garlic, cook for another minute. Season with a pinch of salt and pepper.
- Add Sweet Potatoes and Lentils: Add the diced sweet potatoes to the pot and stir well to coat them in the spices. Add the lentils and stir once more. Season everything liberally with salt and pepper.
- Simmer Stew: Pour in the vegetable stock and stir, scraping up any browned bits from the bottom. Cover the pot with a lid and bring the stew to a boil. Once boiling, reduce heat to a simmer and cook until the sweet potatoes are almost falling apart and lentils are tender, about 30 minutes. The liquid should reduce by nearly one-third during this time.
- Add Coconut Milk and Kale: Stir in the coconut milk and chopped kale. Cover and simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season again with salt, pepper, and more chili flakes if desired.
- Serve and Garnish: Bring the stew back up to a strong simmer and taste to adjust seasoning. Serve hot garnished with chopped cilantro, extra chili flakes, lime wedges, and nigella seeds if using.
Notes
- Coconut milk and sweet potatoes are naturally sweet; adding dried chili flakes balances the flavors—adjust according to your spice tolerance.
- Chard or mustard greens can be substituted in place of kale for variation.
- Use full-fat coconut milk for the creamiest texture and richest flavor.
- Make sure to pick over lentils and rinse them before adding for the best results.
- This stew can be made in advance and reheated, flavors often deepen overnight.
Nutrition
- Serving Size: 1 cup
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 15 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
