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Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale

Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale Magic

This Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale is a comforting, vegan meal rich in protein and flavor, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Base
  • 2 tablespoons coconut oil substitute with olive oil for a unique twist
  • 1 medium yellow onion diced; shallots can work as a milder alternative
  • 1 teaspoon dried chili flakes adjust based on your spice preference
  • 1 teaspoon ground coriander swap with ground cumin if needed
  • 1 teaspoon ground cumin garam masala can be a great substitute
  • 1 teaspoon ground turmeric omit for a lighter flavor
  • 2 tablespoons fresh ginger minced; use ground ginger if in a pinch
  • 3 cloves garlic minced; fresh is ideal
For the Stew
  • to taste salt essential for seasoning
  • to taste ground black pepper essential for seasoning
  • 2 medium sweet potatoes diced; try butternut squash as a replacement
  • 1 cup brown lentils red lentils can be used but may change texture
  • 4 cups vegetable stock chicken broth can be used as an alternative
  • 1 14-ounce can coconut milk consider cashew milk for a lighter option
  • 2 cups kale chard works well as a substitute
To Garnish (optional)
  • chopped cilantro substitute with parsley if cilantro isn't liked
  • extra chili flakes for those who like it hot!
  • lime wedges a bright squeeze enhances the flavors
  • nigella seeds substitute with black sesame seeds if needed

Equipment

  • Large Pot

Method
 

Steps
  1. Heat 2 tablespoons of coconut oil in a large pot over medium heat. Add 1 diced yellow onion and sauté for about 5 minutes until translucent.
  2. Stir in 1 teaspoon of dried chili flakes, 1 teaspoon of ground coriander, 1 teaspoon of ground cumin, and 1 teaspoon of ground turmeric. Cook for 1 more minute, stirring constantly.
  3. Add 2 tablespoons of minced fresh ginger and 3 minced garlic cloves. Sauté for an additional minute and season with salt and pepper to taste.
  4. Toss in 2 diced sweet potatoes and 1 cup of brown lentils. Stir to coat them in the aromatic spice mixture and cook for around 2 minutes.
  5. Pour in 4 cups of vegetable stock and bring to a boil. Reduce heat to low, cover, and let it simmer for about 30 minutes.
  6. Stir in one 14-ounce can of coconut milk and 2 cups of chopped kale. Simmer for an additional 3-4 minutes until the kale is wilted.
  7. Taste and adjust seasoning if needed. Ladle into bowls and garnish with chopped cilantro, extra chili flakes, lime wedges, and nigella seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 55gProtein: 15gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gSodium: 500mgPotassium: 900mgFiber: 10gSugar: 5gVitamin A: 12000IUVitamin C: 50mgCalcium: 80mgIron: 4mg

Notes

Thicker texture can be achieved by increasing lentils and reducing stock. Adjust spice levels to taste.

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