Description
A hearty and flavorful Ginger Sweet Potato and Coconut Milk Stew featuring lentils and kale. This comforting vegan stew combines warm spices, creamy coconut milk, and nutritious ingredients for a delicious, wholesome meal perfect for any season.
Ingredients
Scale
Stew Ingredients
- 1 tablespoon coconut oil
- 1 medium level onion, diced
- ½ – 1 teaspoon dried chili flakes
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2-inch piece of fresh ginger, peeled and minced
- 3 cloves of garlic, minced
- Sea salt to taste
- Black pepper to taste
- 2 medium sweet potatoes, diced into 2-inch cubes
- ½ cup brown lentils
- 4 cups vegetable stock
- 13.5 ounce (400 ml) can full-fat coconut milk
- 1 small bunch of kale, washed, stems removed, chopped
Optional Garnish
- Chili flakes
- Lime wedges
- Chopped cilantro
- Nigella seeds (Black Seed)
Instructions
- Heat coconut oil: Heat a large soup pot over medium heat and melt the coconut oil to prepare for sautéing.
- Sauté onions: Add the diced onions and cook until translucent, about 5 minutes, stirring occasionally to prevent burning.
- Add spices: Stir in the dried chili flakes, ground coriander, cumin, and turmeric. Cook for about 1 minute until fragrant to release their flavors.
- Add ginger and garlic: Mix in the minced ginger and garlic, sautéing for another minute to combine the aromas well.
- Season with salt and pepper: Sprinkle sea salt and black pepper to taste and stir well to distribute seasonings evenly.
- Add sweet potatoes and lentils: Incorporate the diced sweet potatoes and brown lentils into the pot, stirring so all pieces are coated with the spices and oil. Season again with salt and pepper as needed.
- Add vegetable stock: Pour in the vegetable stock and stir thoroughly, ensuring nothing sticks or remains dry in the pot.
- Bring to boil and simmer: Cover the pot and bring the stew to a boil, then reduce heat to a simmer with the lid slightly ajar. Let it cook gently for about 30 minutes until the sweet potatoes and lentils become tender.
- Add coconut milk and kale: Stir in the full-fat coconut milk and chopped kale. Replace the lid and simmer for an additional 3 to 4 minutes until the kale wilts.
- Adjust seasoning and serve: Taste the stew and add more salt, pepper, or chili flakes as desired. Serve hot, garnished optionally with chili flakes, lime wedges, chopped cilantro, or nigella seeds.
Notes
- For a milder stew, reduce or omit the chili flakes.
- Brown lentils do not need pre-soaking, but rinse them well before use.
- You can peel the sweet potatoes if you prefer a smoother texture, but the skin adds extra fiber and nutrients.
- This stew stores well in the fridge for up to 4 days and freezes perfectly for up to 3 months.
- To make it gluten-free, ensure your vegetable stock has no gluten-containing ingredients.
- Feel free to substitute kale with spinach or collard greens if preferred.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Stew, Soup, Main Dish
- Method: Sautéing, Simmering
- Cuisine: Vegan, Plant-based, Global Fusion
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 350 mg
- Fat: 14 g
- Saturated Fat: 11 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 9 g
- Protein: 9 g
- Cholesterol: 0 mg
Keywords: ginger sweet potato stew, coconut milk lentil stew, vegan kale stew, healthy vegetable stew, warm winter soup, plant-based recipes
