Description
Ginger Sweet Potato and Coconut Milk Stew is a warming, flavorful dish made with sweet potatoes, lentils, coconut milk, and kale. It’s rich, hearty, and perfectly spiced—ready in about an hour for the ultimate cozy meal.
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion, small dice
- 1/2–1 teaspoon dried chili flakes
- 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 sweet potatoes, peeled and diced into 1-inch pieces
- 1/2 cup dry brown lentils, picked over
- 4 cups vegetable stock
- 13.5 oz can full fat coconut milk
- 1 bunch kale, stems removed and leaves chopped (about 4 packed cups)
- Garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds
Instructions
1. Heat a large soup pot over medium heat. Melt the coconut oil, then add the onion. Sauté for about 5 minutes until translucent and soft.
2. Add the chili flakes, coriander, cumin, and turmeric. Sauté for 1 minute until fragrant.
3. Stir in the ginger and garlic and cook for another minute. Add a pinch of salt and pepper.
4. Add the sweet potatoes and stir to coat in spices. Add the lentils and season again with salt and pepper.
5. Pour in the vegetable stock and stir, scraping up any browned bits. Cover and bring to a boil.
6. Reduce to a simmer and cook for about 30 minutes, until the sweet potatoes are very tender and lentils are cooked.
7. Add the coconut milk and chopped kale. Stir to combine, cover, and simmer for another 3–4 minutes until the kale is wilted and bright green.
8. Taste and adjust seasoning with more salt, pepper, or chili flakes as needed.
9. Serve hot, garnished with cilantro, lime wedges, extra chili flakes, and nigella seeds if desired.
Notes
Coconut milk and sweet potatoes bring natural sweetness—balance with more chili flakes if desired.
Substitute chard or mustard greens for kale if preferred.
Can be made in a slow cooker: cook on low for 6–8 hours or high for 3–4 hours, adding kale in the last hour.
Leftovers freeze well; omit kale before freezing and add fresh when reheating.
Red lentils can be used but will break down more into the stew.