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Bowl of Ginger sweet potato and coconut milk stew with lentils, kale, coconut swirl, cilantro, and chili flakes.

Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale

  • Author: Omar
  • Total Time: 55 minutes
  • Yield: 6 servings 1x

Description

A cozy, creamy one-pot stew made with sweet potatoes, warming ginger, brown lentils, and kale in a rich coconut milk broth. Comfort food that still feels fresh and bright (hello, lime!).

Ingredients

Scale

  • 1 tablespoon coconut oil

  • 1 medium yellow onion, small dice

  • 1/2–1 teaspoon dried chili flakes (to taste)

  • 1/2 teaspoon ground coriander

  • 1/2 teaspoon ground cumin

  • 1/2 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 1/2 lbs (690 g) sweet potatoes, peeled and diced into 1-inch pieces

  • 1/2 cup dry brown lentils, picked over

  • 4 cups vegetable stock

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

  • 1 bunch kale, stems removed and leaves chopped (about 4 packed cups)

To garnish (optional):

  • Chopped cilantro

  • Extra chili flakes

  • Lime wedges

  • Nigella seeds

Instructions

  1. Heat a large, heavy-bottomed soup pot over medium heat. Add coconut oil and let it melt. Add onion and sauté, stirring occasionally, until soft and translucent, about 5 minutes.

  2. Add chili flakes, coriander, cumin, and turmeric. Stir and cook until fragrant, about 1 minute.

  3. Add ginger and garlic and cook for 1 minute. Season with a pinch of salt and pepper.

  4. Add sweet potatoes and stir to coat in spices. Add lentils and stir again. Season generously with salt and pepper.

  5. Pour in vegetable stock and stir, scraping up any browned bits from the bottom. Cover and bring to a boil.

  6. Reduce heat to a simmer and cook until sweet potatoes are very tender and lentils are cooked through, about 30 minutes. Liquid should reduce by about one-third.

  7. Stir in coconut milk and chopped kale. Cover and simmer until kale is wilted and bright green, about 3–4 minutes.

  8. Taste and season again with salt, pepper, and more chili flakes if you like. Serve hot with cilantro, lime wedges, extra chili flakes, and nigella seeds (optional).

Notes

Coconut milk and sweet potatoes are naturally sweet. Chili flakes help balance that—start small and add more at the end if you want extra heat.

Chard or mustard greens work great instead of kale.

Stew thickens as it sits. Add a splash of stock when reheating if needed.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Dinner
  • Method: Stovetop, One-Pot
  • Cuisine: Global-Inspired / Fusion

Nutrition

  • Serving Size: 1 bowl
  • Calories: 330 kcal
  • Sugar: 8 g
  • Sodium: 680 mg
  • Fat: 15 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 3 g
  • Trans Fat: 0 g
  • Carbohydrates: 42 g
  • Fiber: 9 g
  • Protein: 10 g
  • Cholesterol: 0 mg

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