Description
A hearty and flavorful Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale, enriched with warm spices and fresh ginger, perfect for a comforting vegan meal.
Ingredients
Scale
Main 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 sweet potatoes (690 grams), 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 (optional)
Instructions
- Heat and sauté aromatics: Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil and let it melt. Add the diced onions and sauté, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the dried chili flakes, ground coriander, cumin, and turmeric, and sauté until very fragrant, about 1 minute. Stir in the minced ginger and garlic, cooking for another minute. Season with a pinch of salt and ground black pepper.
- Add sweet potatoes and lentils: Add the diced sweet potatoes to the pot and stir to coat them evenly with the spices. Add the dry brown lentils and stir once more. Season liberally with salt and pepper for balanced flavor.
- Add vegetable stock and bring to boil: Pour in the vegetable stock, stirring and scraping any browned bits from the bottom of the pot. Place the lid on and bring the stew to a boil over medium-high heat.
- Simmer stew: Once boiling, reduce the heat to maintain a gentle simmer. Cook the stew uncovered or slightly covered until the sweet potatoes are very tender and beginning to fall apart and the lentils are cooked through, about 30 minutes. The liquid should reduce by nearly one third to concentrate flavors.
- Incorporate coconut milk and kale: Stir in the full fat coconut milk and chopped kale. Cover and continue to simmer until the kale is wilted and bright green, about 3-4 minutes. Season the stew again with salt, pepper, and additional chili flakes if desired. Return to a strong simmer and taste for seasoning, adjusting as necessary.
- Serve and garnish: Serve the stew hot, garnished with chopped cilantro, extra dried chili flakes, lime wedges for squeezing, and optional nigella seeds for an added crunch and flavor burst.
Notes
- Coconut milk adds natural sweetness which balances the chili heat; adjust chili flakes to your preferred spice level.
- Substitute kale with chard or mustard greens for a different leafy green flavor.
- Use full fat coconut milk for a creamy texture and rich flavor.
- Lentils soak up the spices and coconut milk, creating a satisfying protein-rich stew.
- If you prefer a thinner stew, add extra vegetable stock during simmering.
Nutrition
- Serving Size: 1 cup
- Calories: 300 kcal
- Sugar: 8 g
- Sodium: 350 mg
- Fat: 15 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
