Dinner

Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale Recipe

BySimon Carel December 28, 2025December 28, 2025

Introduction

This Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale is a comforting and flavorful dish perfect for cozy evenings. Packed with warming spices and creamy coconut milk, it offers a satisfying balance of textures and nutrients.

A white bowl filled with a thick, creamy yellow curry soup, with visible orange chunks of sweet potato and green lentils spread throughout. Dark green leafy kale pieces are mixed in, and the surface is dotted with specks of black and red spices. Fresh cilantro leaves rest on top in the center, adding a bright touch of green. A folded piece of browned flatbread leans on the side of the bowl, which sits on a white marbled surface. A silver spoon with an ornate handle is partially submerged in the curry on the right side of the bowl. photo taken with an iphone --ar 4:5 --v 7

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
Salt and ground black pepper, to taste
1 ½ lbs (690 grams) sweet potatoes, peeled and diced into 1-inch pieces
½ cup dry brown lentils, picked over
4 cups vegetable stock
13.5 oz (400 ml) can full fat coconut milk
1 bunch kale, stems removed and leaves chopped (about 4 packed cups)
To garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds

Instructions

Step 1: Heat a large, heavy-bottomed soup pot over medium heat and melt the coconut oil. Add the diced onions and sauté, stirring occasionally, until translucent and soft, about 5 minutes.
Step 2: Stir in the chili flakes, ground coriander, cumin, and turmeric. Cook the spices until fragrant, about 1 minute, then add the minced ginger and garlic. Cook for another minute, seasoning with a pinch of salt and pepper.
Step 3: Add the sweet potatoes and lentils to the pot, stirring well to coat them in the spices. Season liberally with salt and pepper. Pour in the vegetable stock, scraping up any browned bits from the bottom. Cover with a lid and bring to a boil.
Step 4: Reduce the heat to a simmer and cook until the sweet potatoes are nearly falling apart and the lentils are tender, about 30 minutes. The liquid should reduce by nearly one-third.
Step 5: Stir in the coconut milk and chopped kale. Cover and simmer for 3-4 minutes until the kale is wilted and bright green. Taste and adjust seasoning with salt, pepper, and chili flakes if desired.
Step 6: Serve the stew hot, garnished with chopped cilantro, extra chili flakes, lime wedges, and nigella seeds if using.

Tips & Variations

For a richer flavor, toast the spices briefly before adding the ginger and garlic.
Substitute kale with spinach or Swiss chard if preferred.
Add a splash of lime juice at the end to brighten the dish further.
Use red lentils for a softer texture and faster cooking time.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of vegetable stock or water if the stew has thickened too much.

How to Serve

Two white bowls filled with creamy yellow lentil curry, showing soft orange chunks of sweet potato, small lentils, and dark green spinach leaves scattered throughout. Fresh green cilantro leaves are placed on top for garnish. Each bowl rests on a small white plate with lime wedges beside them. A silver spoon with detailed engravings leans inside the bowl at the top. Nearby, there is a small glass jar of red chili powder and a small bowl containing lime wedges. The whole scene is on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this stew vegan?

Yes, this recipe is naturally vegan as it uses vegetable stock and coconut milk, making it suitable for a plant-based diet.

Can I freeze the stew?

Yes, this stew freezes well. Allow it to cool completely, then store in airtight containers or freezer bags for up to 3 months. Thaw overnight in the fridge before reheating.