Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale Recipe

Introduction

This Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale is a comforting and flavorful dish perfect for any time of year. Combining warm spices, creamy coconut milk, and hearty vegetables, it’s a nourishing meal that’s both vegan and satisfying.

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 (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)
• To garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds

Instructions

1. Step 1: Heat a large, heavy-bottomed soup pot over medium heat and melt the coconut oil. Add the diced onions and sauté, stirring occasionally, until translucent and soft, about 5 minutes. Stir in the dried chili flakes, coriander, cumin, and turmeric, cooking until fragrant, about 1 minute. Add the minced ginger and garlic and cook for another minute. Season with a pinch of salt and black pepper.
2. Step 2: Add the diced sweet potatoes to the pot, stirring to coat them in the spices. Add the lentils and stir again. Season everything generously with salt and pepper. Pour in the vegetable stock, scraping the bottom of the pot to loosen any browned bits. Place a lid on the pot and bring to a boil.
3. Step 3: Once boiling, reduce the heat to a simmer. Continue to cook until the sweet potatoes are very tender and the lentils are cooked through, about 30 minutes. The liquid should reduce by nearly one-third.
4. Step 4: Stir in the coconut milk and chopped kale. Cover again and simmer until the kale is wilted and bright green, about 3 to 4 minutes. Taste the stew and adjust the seasoning with more salt, pepper, or chili flakes if needed. Bring it back to a strong simmer before serving.
5. Step 5: Serve the stew hot, garnished with chopped cilantro, extra chili flakes, lime wedges for squeezing, and nigella seeds if desired.

Tips & Variations

• For extra protein, add a handful of cooked chickpeas or swap brown lentils for red lentils, which cook faster and break down more for a creamier texture.
• If you prefer a milder stew, reduce or omit the chili flakes.
• Use kale stems in the stock for added flavor or replace kale with spinach for a softer green.
• To deepen the flavor, toast the spices briefly before adding the onions.

Storage

Store leftover stew in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or stock if it thickens too much. This stew also freezes well for up to 2 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned lentils instead of dry lentils?

While canned lentils can be used, dry lentils are recommended for this recipe as they hold their shape better and absorb flavor more effectively. If using canned, add them near the end of cooking to avoid overcooking.

Is this stew suitable for a vegan diet?

Yes, this stew is completely vegan. It uses vegetable stock and coconut milk, making it a great plant-based, dairy-free meal option.

Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale Recipe

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★★★★★

4.5 from 90 reviews

• Author: lina
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

A warming and hearty Ginger Sweet Potato and Coconut Milk Stew featuring tender sweet potatoes, nutritious brown lentils, and vibrant kale, simmered in a fragrant blend of coconut milk and aromatic spices. This stew is perfect for a cozy meal packed with flavor and wholesome ingredients.

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Ingredients

Scale 1x2x3x

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 (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)

To Garnish

• Chopped cilantro
• Extra chili flakes
• Lime wedges
• Nigella seeds (optional)

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Instructions

1. Sauté the 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, cooking until translucent and soft, about 5 minutes. Stir in the dried chili flakes, ground coriander, cumin, and turmeric, sautéing until fragrant, about 1 minute. Add minced ginger and garlic, cook for another minute, then season lightly with salt and black pepper.
2. Add sweet potatoes and lentils: Stir the diced sweet potatoes into the pot to coat them with the spices. Add the dry brown lentils and mix well. Season everything generously with salt and pepper. Pour in the vegetable stock, scraping up any browned bits from the bottom of the pot. Cover with the lid and bring to a boil.
3. Simmer the stew: Lower the heat to a simmer once boiling. Keep the stew simmering, covered, until the sweet potatoes are very tender and starting to fall apart, and the lentils are cooked through, about 30 minutes. The liquid should reduce by nearly one-third during this time.
4. Add coconut milk and kale: Stir in the coconut milk and chopped kale. Cover again and continue simmering until the kale has wilted and brightened in color, about 3-4 minutes. Taste and adjust seasoning with salt, pepper, and extra chili flakes as needed. Bring the stew back to a strong simmer before serving.
5. Serve and garnish: Ladle the hot stew into bowls. Garnish with chopped cilantro, additional chili flakes, lime wedges for squeezing over, and nigella seeds if desired. Serve immediately for a comforting and flavorful meal.

Notes

• You can adjust the spiciness by varying the amount of chili flakes according to your preference.
• For added protein, consider adding cooked chickpeas or tofu.
• This stew keeps well in the fridge for up to 4 days and tastes even better the next day as flavors meld.
• To make it vegan and gluten free, ensure your vegetable stock is free of gluten or use homemade.
• If you prefer a thinner stew, add more vegetable stock during cooking.
• Leftovers can be frozen for up to 3 months; reheat gently on the stovetop.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Stew
• Method: Stovetop
• Cuisine: Plant-based, Fusion with South Asian influences

Keywords: Sweet Potato Stew, Coconut Milk Stew, Lentil Stew, Vegan Dinner, Healthy Stew, Kale Stew, Plant-based Recipe, Easy Vegan Meal