Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale Recipe
A warm and comforting Ginger Sweet Potato and Coconut Milk Stew featuring brown lentils and kale, enhanced with aromatic spices and fresh ginger. This hearty, vegan stew combines sweet potatoes, creamy coconut milk, and nutrient-rich greens for a delicious and nourishing one-pot meal perfect for cozy dinners.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings
- Category: Stew
- Method: Stovetop
- Cuisine: Vegan, Global Fusion
- Diet: Vegan
Ingredients
Base and Aromatics
- 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)
Garnishes
- Chopped cilantro
- Extra chili flakes
- Lime wedges
- Nigella seeds (optional)
Instructions
- Heat and Sauté Aromatics: Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil and let it melt, then add the diced onions. Sauté, stirring occasionally, until onions become translucent and soft, about 5 minutes. Add dried chili flakes, ground coriander, cumin, and turmeric. Continue sautéing until spices are fragrant, about 1 minute. Add minced ginger and garlic, cooking for another minute. Season with a pinch of salt and black pepper.
- Add Sweet Potatoes and Lentils: Stir in the peeled and diced sweet potatoes, coating them well with the spices. Add the dry brown lentils and mix. Season generously with salt and pepper. Pour in the vegetable stock, stirring to scrape up any browned bits from the pot’s bottom. Put the lid on and bring the stew to a boil.
- Simmer the Stew: Once boiling, reduce heat to a simmer. Let it cook uncovered or partially covered until the sweet potatoes are very soft and starting to break down, and the lentils are tender, about 30 minutes. The liquid should reduce by approximately one-third.
- Add Coconut Milk and Kale: Stir in the coconut milk and chopped kale. Cover the pot again and simmer until the kale wilts and becomes vibrant green, about 3 to 4 minutes. Taste and season the stew again with salt, pepper, and chili flakes as needed. Bring back to a strong simmer before serving.
- Serve and Garnish: Ladle the stew into bowls while hot. Garnish with chopped cilantro, additional chili flakes, lime wedges for squeezing, and nigella seeds if using, adding fresh bursts of flavor and texture.
Notes
- You can adjust the amount of chili flakes to your preferred spice level.
- Brown lentils do not require pre-soaking but rinsing is recommended.
- For a smoother texture, mash some sweet potatoes before adding the coconut milk.
- Leftovers keep well refrigerated for up to 4 days and can be frozen for longer storage.
- Use fresh lime juice just before serving to preserve its bright flavor.
- If kale is unavailable, substitute with spinach or collard greens.
