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.
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 (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)
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
