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–+ servings

Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale

A hearty stew filled with sweet potatoes, lentils, and the rich creaminess of coconut milk, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 305
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon coconut oil
  • 1 medium yellow onion small dice
  • 0.5-1 teaspoon dried chili flakes
  • 0.5 teaspoon ground coriander
  • 0.5 teaspoon ground cumin
  • 0.5 teaspoon ground turmeric
  • 2 inches fresh ginger peeled and minced
  • 3 cloves garlic peeled and minced
  • salt to taste
  • ground black pepper to taste
  • 1.5 lbs sweet potatoes peeled and diced into 1-inch pieces
  • 0.5 cup dry brown lentils picked over
  • 4 cups vegetable stock
  • 13.5 oz full fat coconut milk canned
  • 1 bunch kale stems removed and leaves chopped (about 4 packed cups)

Method
 

  1. Heat a large, heavy-bottomed soup pot over medium heat. Add coconut oil and let it melt. Sauté diced onion until translucent and soft, about 5 minutes. Add dried chili flakes, ground coriander, ground cumin, and ground turmeric, sauté for about a minute. Add minced ginger and garlic, cooking for another minute, then season with salt and black pepper.
  2. Add peeled and diced sweet potatoes and dry brown lentils to the pot. Stir to coat in spices. Season with salt and pepper. Pour in vegetable stock, scraping up any browned bits from the bottom. Bring to a boil.
  3. Reduce heat to let it simmer gently for about 30 minutes or until sweet potatoes are tender and lentils are cooked through. The liquid should reduce by almost a third.
  4. Stir in coconut milk and chopped kale. Simmer for an additional 3-4 minutes until kale wilts. Adjust seasoning if needed before serving.
  5. Serve hot, garnished with chopped cilantro, extra chili flakes, lime wedges, or nigella seeds.

Nutrition

Serving: 1gCalories: 305kcalCarbohydrates: 35.5gProtein: 7.25gFat: 14.6gFiber: 8.15g

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