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Close-up of Ginger Sweet Potato and Coconut Milk Stew with lentils and kale, finished with cilantro, chili flakes, and a lime wedge.

Ginger Sweet Potato and Coconut Milk Stew with Lentils & Kale

  • Author: Omar
  • Total Time: 45 minutes
  • Yield: 4-6 servings 1x
  • Diet: Gluten Free

Description

This Ginger Sweet Potato and Coconut Milk Stew is creamy, cozy, and packed with lentils, kale, and warming spices. It’s a nourishing one-pot dinner that’s naturally dairy-free, plant-based, and perfect for busy weeknights or meal prep.

Ingredients

Scale

  • 1 tablespoon coconut oil

  • 1 medium onion, diced

  • 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, minced

  • Sea salt, to taste

  • Black pepper, to taste

  • 2 medium sweet potatoes, diced into 2-inch cubes

  • ½ cup brown lentils, rinsed

  • 4 cups vegetable stock

  • 1 (13.5 oz / 400 ml) can full-fat coconut milk

  • 1 small bunch kale, stems removed and chopped

Optional Garnish:

  • Chili flakes

  • Lime wedges

  • Chopped cilantro

  • Nigella seeds

Instructions

  1. Heat coconut oil in a large soup pot over medium heat.

  2. Add diced onion and sauté until translucent, about 5 minutes.

  3. Stir in chili flakes, coriander, cumin, and turmeric. Cook 1 minute until fragrant.

  4. Add minced ginger and garlic. Cook another minute.

  5. Season with salt and pepper.

  6. Add sweet potatoes and lentils. Stir to coat with spices.

  7. Pour in vegetable stock and stir well to combine.

  8. Bring to a boil, then reduce heat to a simmer. Cover with lid slightly ajar.

  9. Simmer 30 minutes, until sweet potatoes and lentils are tender.

  10. Stir in coconut milk and chopped kale. Cover and simmer 3–4 minutes until kale is wilted.

  11. Adjust seasoning. Garnish as desired and serve warm.

Notes

For a thicker stew, mash a few sweet potato cubes before serving.

Red lentils can be substituted but will create a softer texture.

Store in the refrigerator up to 5 days.

Freezes well for up to 3 months.

Add extra chili flakes for more heat.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: Fusion / Comfort Food

Nutrition

  • Serving Size: 1 bowl
  • Calories: 320 kcal
  • Sugar: 7 g
  • Sodium: 520 mg
  • Fat: 16 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 9 g
  • Protein: 9 g
  • Cholesterol: 0 mg

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Find it online: https://pulserecipes.com/ginger-sweet-potato-and-coconut-milk-stew-2/