Name: Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: Vegan
Ingredients: 1 tablespoon coconut oil; 1 medium yellow onion, small dice; 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, peeled and minced; Sea salt and ground black pepper, to taste; 1 ½ lbs sweet potatoes, peeled and diced into 1-inch pieces; ½ cup brown lentils, picked over; 4 cups vegetable stock; 13.5 oz can full-fat coconut milk; 1 small bunch kale, stems removed and leaves chopped; Chopped cilantro, extra chili flakes, lime wedges, nigella seeds for garnish

Why make this recipe

This Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale is a warm and nourishing dish. It’s full of vibrant flavors and packed with nutrients. The combination of sweet potatoes, lentils, and kale makes it both healthy and filling. Plus, the creamy coconut milk adds a delightful richness. This stew is perfect for a cozy night in or when you want to impress guests with a comforting, plant-based meal.

How to make Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale

Ingredients:

1 tablespoon coconut oil
1 medium yellow onion, small dice
½-1 teaspoon dried chili flakes (I use Diaspora Co’s ground Guntur Sannam Chillies)
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground turmeric
2-inch piece fresh ginger, peeled and minced
3 cloves garlic, peeled and minced
Sea salt and ground black pepper, to taste
1 ½ lbs (690 grams) sweet potatoes, peeled and diced into 1-inch pieces
½ cup brown lentils, picked over
4 cups vegetable stock
13.5 oz (400 ml) can full-fat coconut milk
1 small bunch kale, stems removed and leaves chopped (about 4 cups chopped kale)
To garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds

Directions:

Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil and let it melt.
Once melted, add the onions and stir. Sauté the onions until they are translucent and soft, about 5 minutes.
Add the chili flakes, coriander, cumin, and turmeric to the pot. Sauté these spices until they are fragrant, about 1 minute.
Stir in the minced ginger and garlic. Cook for another minute, then add a pinch of salt and pepper.
Add the diced sweet potatoes and stir to coat them in the spices. Then, add the lentils and stir again. Season everything with salt and pepper.
Pour in the vegetable stock and stir, scraping up any browned bits from the bottom of the pot.
Place a lid on the pot and bring the mixture to a boil.
Once boiling, lower the heat to a simmer. Set the lid slightly askew to allow steam to escape. Simmer for about 30 minutes, until the sweet potatoes are soft and the lentils are tender. The liquid should reduce by almost a third.
Add the coconut milk and chopped kale to the pot. Stir well and cover again. Simmer for an additional 3-4 minutes, or until the kale is wilted and bright green.
Season the stew again with salt and pepper to taste. Increase the heat to bring it back to a strong simmer. Adjust seasoning with more salt, pepper, or chili if needed.
Serve the stew hot with garnishes like chopped cilantro, extra chili flakes, lime wedges, and nigella seeds if desired.

How to serve Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale

Serve this stew hot in bowls. It pairs nicely with warm bread or over rice for a heartier meal. The garnishes add a nice touch, bringing bright flavors to the dish. Enjoy it as a comforting main dish or as a side during a larger meal.

How to store Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale

Store any leftover stew in an airtight container in the refrigerator. It will keep well for about 4-5 days. To reheat, simply warm it on the stovetop over low heat or in the microwave. If the stew thickens too much in the fridge, you can add a splash of vegetable stock or water to reach your desired consistency when reheating.

Tips to make Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale

Adjust the level of heat by changing the amount of chili flakes you add.
Feel free to add other vegetables like carrots or spinach for more variety.
If you want a smoother texture, blend part of the stew after cooking and then mix it back in with the rest.
For added protein, try adding chickpeas or tofu.

Variation

Consider adding a squeeze of lime juice just before serving for a zesty flavor. You can also switch lentils to red lentils for a different texture. If you’re not a fan of kale, spinach can be a great substitute.

FAQs

1. Can I make this stew ahead of time?
Yes, you can make the stew ahead of time. The flavors develop even more after sitting for a day. Just store it in the refrigerator and reheat before serving.

2. Is this stew vegan?
Yes, this recipe is vegan as it contains no animal products. The coconut milk provides a rich and creamy texture without dairy.

3. Can I freeze this stew?
Yes, this stew freezes well. Just ensure it cools completely before placing it in a freezer-safe container. It can last for up to three months in the freezer. Reheat thoroughly before serving.