Description
A hearty and aromatic Ginger Sweet Potato and Coconut Milk Stew featuring lentils and kale, infused with warming spices like turmeric, cumin, and coriander. This comforting stew balances the natural sweetness of coconut milk and sweet potatoes with chili flakes and fresh ginger, perfect for a nutritious and flavorful 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, peeled and diced into 1-inch pieces
- ½ cup dry brown lentils, picked over
- 4 cups vegetable stock
- 13.5 oz can full fat coconut milk
- 1 bunch kale, stems removed and leaves chopped (about 4 packed cups)
Garnish
- chopped cilantro
- extra chili flakes
- lime wedges
- nigella seeds (optional)
Instructions
- Prepare 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 until translucent and soft, about 5 minutes. Stir in the dried chili flakes, ground coriander, cumin, and turmeric, cooking until fragrant, about 1 minute. Add minced ginger and garlic and cook for another minute. Season with a pinch of salt and ground black pepper.
- Add sweet potatoes and lentils: Stir the diced sweet potatoes into the pot to coat them with the spices. Add the brown lentils and stir again. Season everything generously with salt and pepper. Pour in the vegetable stock, stirring and scraping up any browned bits from the bottom of the pot. Cover with a lid and bring to a boil.
- Simmer the stew: Once boiling, reduce the heat to a simmer. Cook uncovered with the lid slightly ajar until sweet potatoes are very tender and lentils cooked through, about 30 minutes. The liquid should reduce by about one third.
- Add coconut milk and kale: Stir in the full-fat coconut milk and chopped kale. Cover again and continue to simmer until the kale is wilted and bright green, about 3-4 minutes. Taste and adjust seasoning as needed with salt, pepper, and extra chili flakes.
- Serve: Ladle the stew into bowls and garnish with chopped cilantro, additional chili flakes, lime wedges for squeezing, and nigella seeds if using. Serve hot and enjoy.
Notes
- Coconut milk and sweet potatoes are naturally sweet, so adding more dried chili flakes helps balance the flavors; adjust chili to your spice tolerance.
- Chard or mustard greens are excellent substitutes for kale if preferred.
- Make sure to pick over lentils to remove any debris before cooking.
- Use full-fat coconut milk for the richest flavor and creaminess.
- Simmer gently to avoid breaking sweet potatoes too much while allowing them to get tender.
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 8 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 12 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 8 g
- Protein: 10 g
- Cholesterol: 0 mg
