Description
This warming Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale combines the earthiness of sweet potatoes and lentils with the creaminess of coconut milk and a fragrant blend of spices. The dish is enhanced with fresh ginger, garlic, and vibrant kale, creating a nourishing, comforting stew perfect for chilly days or anytime you crave a hearty, healthy meal.
Ingredients
Scale
Base 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
Main Ingredients
- 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 of chopped kale)
Garnish
- Chopped cilantro
- Extra chili flakes
- Lime wedges
- Nigella seeds (optional)
Instructions
- Prepare the Aromatics and Spices: Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil and let it melt. Stir in the diced onions and sauté, stirring occasionally until they are translucent and very soft, about 5 minutes. Sprinkle in the dried chili flakes, ground coriander, ground cumin, and ground turmeric and sauté for an additional minute until the spices are fragrant. Add the minced fresh ginger and garlic, cooking for one more minute. Season with a pinch of salt and ground black pepper.
- Add Sweet Potatoes and Lentils: Add the peeled, diced sweet potatoes to the pot, stirring to coat them evenly with the spices. Stir in the brown lentils and season liberally with salt and pepper. Pour in the vegetable stock while scraping any browned bits off the bottom of the pot. Cover the pot with a lid and bring the mixture to a boil.
- Simmer the Stew: Once boiling, reduce heat to a gentle simmer. Maintain the simmer until the sweet potatoes are tender and nearly falling apart, and the lentils are cooked through, about 30 minutes. The liquid should reduce by about one-third during this time.
- Add Coconut Milk and Kale: Stir in the full-fat coconut milk and chopped kale, then cover the pot again. Continue simmering for 3 to 4 minutes until the kale is wilted and vibrant green. Taste the stew and season again with salt, pepper, and additional chili flakes if desired. Bring back to a strong simmer and adjust seasoning as needed.
- Serve and Garnish: Ladle the hot stew into bowls and garnish with chopped cilantro, extra chili flakes, fresh lime wedges for squeezing over, and a sprinkle of nigella seeds if using. Serve immediately for a comforting meal.
Notes
- You can adjust the chili flakes quantity to make the stew milder or spicier according to your preference.
- If you prefer a thicker stew, reduce the vegetable stock amount slightly or simmer uncovered for longer to concentrate the flavors and thicken the stew.
- Brown lentils are used here because they hold their shape well when cooked, but you can substitute red lentils if you want a softer, creamier texture; just reduce cooking time accordingly.
- For a vegan and gluten-free meal, ensure vegetable stock is free from gluten-containing additives.
- Adding a squeeze of lime right before serving brightens the flavors and balances the richness of the coconut milk.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup/Stew
- Method: Stovetop
- Cuisine: Vegetarian, Fusion (with Indian-inspired spices)
Keywords: sweet potato stew, coconut milk stew, lentil stew, kale stew, vegetarian dinner, vegan stew, healthy stew, ginger stew, coconut milk recipe
