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Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale

Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale

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If you’re on the hunt for a nourishing and vibrant meal, look no further than this Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale. This delightful dish is not only heartwarming but also packed with nutrients, making it perfect for busy weeknights or family gatherings. The medley of sweet potatoes, lentils, and kale creates a fulfilling meal that warms you from the inside out. With creamy coconut milk adding a rich texture, this stew is sure to become a beloved staple in your kitchen.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, small dice
  • ½1 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 (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 of chopped kale)

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add diced onion and sauté until translucent (about 5 minutes). Stir in chili flakes, coriander, cumin, turmeric, ginger, and garlic for 1 minute.
  2. Add sweet potatoes and lentils; season with salt and pepper. Pour in vegetable stock and bring to a boil.
  3. Reduce heat to low and simmer for 30 minutes until sweet potatoes are tender.
  4. Stir in coconut milk and chopped kale; cover and cook for another 3-4 minutes until kale is wilted.
  5. Serve hot, garnished with cilantro, extra chili flakes, lime wedges, or nigella seeds.

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