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Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale

Cozy Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale

A comforting Ginger Sweet Potato Coconut Milk Stew with lentils and kale that warms the soul and is easy to prepare.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Indian, Thai, Vegan
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Coconut Oil Substitute with olive oil if desired.
  • 1 medium Yellow Onion Can be replaced with shallots.
  • 1 teaspoon Dried Chili Flakes Adjust quantity based on heat preference.
  • 1 teaspoon Ground Coriander Can substitute with ground cumin.
  • 1 teaspoon Ground Cumin Omit if unavailable, or increase coriander.
  • 1 teaspoon Ground Turmeric No direct substitute.
  • 1 tablespoon Fresh Ginger Use powdered ginger in a pinch.
  • 3 cloves Garlic Minced.
  • Salt Adjust to taste, consider smoked salt.
  • Black Pepper Adjust to taste.
  • 3 cups Sweet Potatoes Diced.
  • 1 cup Brown Lentils Replace with green lentils or chickpeas.
  • 4 cups Vegetable Stock Low-sodium store-bought or homemade.
  • 1 can Coconut Milk Opt for light coconut milk for lower fat.
  • 2 cups Kale Chopped.
To Garnish
  • Chopped Cilantro For freshness.
  • Lime Wedges Squeeze for a zesty kick.
  • Extra Chili Flakes For additional heat.
  • Nigella Seeds For an exotic touch.

Equipment

  • Heavy-bottomed pot

Method
 

Step-by-Step Instructions
  1. Heat a heavy-bottomed pot over medium heat and melt 2 tablespoons of coconut oil.
  2. Add 1 chopped yellow onion and sauté for about 5 minutes until translucent.
  3. Sprinkle 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 minute.
  4. Mix in 1 tablespoon of freshly grated ginger and 3 minced garlic cloves; sauté for another minute.
  5. Incorporate 3 cups of diced sweet potatoes and 1 cup of brown lentils, seasoning with salt and pepper.
  6. Pour in 4 cups of vegetable stock and bring to a boil; then reduce heat, cover, and simmer for 30 minutes.
  7. Stir in 1 can of coconut milk and 2 cups of chopped kale; simmer uncovered for 4 minutes.
  8. Taste and adjust seasoning; garnish with cilantro, lime wedges, chili flakes, or nigella seeds before serving.

Nutrition

Serving: 1bowlCalories: 300kcalCarbohydrates: 45gProtein: 12gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 15000IUVitamin C: 30mgCalcium: 80mgIron: 3mg

Notes

This stew keeps well in the fridge for up to 4 days and freezes beautifully for quick meals later on.

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