Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale

Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale

There’s something undeniably comforting about a hearty stew that wraps you in warmth, especially as the weather cools down. This Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale is more than just a dish; it’s a vibrant medley of flavors that balances earthy sweetness with the warmth of spices and a creamy richness. I first stumbled upon this recipe during a rainy weekend, and it quickly became a go-to for cozy evenings. It’s perfect for bringing a little sunshine to your dinner table and is flexible enough to adapt to what you have on hand—making it a favorite for both planned dinners and last-minute meal prep.

What Makes This Recipe Special

Why should this stew snag a prime spot in your weekly meal rotation? For starters, it’s not just delicious; it’s also incredibly nutritious. With sweet potatoes providing a bounty of vitamins, kale adding a punch of greens, and lentils bringing in fiber, you’re creating a bowl of wholesomeness that fills you up without weighing you down. Furthermore, it’s budget-friendly, making it perfect for family meals without breaking the bank.

This stew shines not just on chilly nights but also as a quick weeknight dinner or a health-conscious alternative for holiday gatherings. It’s versatile enough to accommodate various dietary needs—vegan, gluten-free, and sure to satisfy the pickiest of eaters.

"This stew has quickly become a family favorite! It’s so flavorful and comforting, and the kids love it!" — Sarah, home cook

Your Easy Cooking Guide

If you’re new to cooking or just looking to streamline your process, making this stew is as straightforward as it gets! Here’s how it breaks down: Start by preparing your ingredients, sauté those aromatic spices, and then let everything simmer until it melds into a fragrant, vibrant stew. Less time in the kitchen, more time enjoying the fruits of your labor!

What You’ll Need

• 1 tablespoon coconut oil
• 1 medium yellow onion, small dice
• ½-1 teaspoon dried chili flakes (adjust to taste)
• 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 of chopped kale)
• To garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds (optional)

Step-by-Step Directions

1. Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil and let it melt.
2. Stir in the diced onions and sauté until they turn translucent and soft, about 5 minutes.
3. Add the chili flakes, coriander, cumin, and turmeric. Sauté for about a minute until fragrant.
4. Mix in the minced ginger and garlic, cooking for another minute, and season with a pinch of salt and pepper.
5. Incorporate the diced sweet potatoes into the pot, stirring to coat them in the spices.
6. Add the lentils, stirring once more, and season everything liberally with salt and pepper.
7. Pour in the vegetable stock, scraping up any bits stuck to the bottom of the pot, and place a lid on top.
8. Bring to a boil, then reduce to a simmer. Cook until the sweet potatoes are almost falling apart and the lentils are tender—this will take about 30 minutes.
9. Add the coconut milk and kale, stir, and cover again. Simmer until the kale is wilted and bright green, about 3-4 minutes more.
10. Taste and adjust seasoning with more salt, pepper, or chili if needed.
11. Serve hot, garnished with chopped cilantro, extra chili flakes, lime wedges, and nigella seeds if desired.

Best Way to Serve

Serving this stew is an art in itself. Present it in a deep bowl, allowing all the vibrant colors to shine through. A sprinkle of fresh cilantro on top adds a burst of color, while a wedge of lime provides a zesty kick that elevates the dish even further. Pair it with crusty bread, fluffy rice, or even quinoa for a satisfying meal. Feel free to get creative with side dishes—think roasted veggies or a fresh green salad for contrast.

Make-Ahead and Storage Guide

Cooking in batches? This stew is fantastic for meal prep! Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze portions for later. When reheating, make sure to do so gently on the stovetop or in the microwave. If it thickens too much upon refrigeration, simply add a splash of vegetable stock or water to loosen it up.

Expert Advice

To achieve the best flavor, ensure that your spices are fresh and fragrant. Don’t rush the simmering process; letting the stew bubble away melds the flavors beautifully. And if you’re short on time, using pre-chopped sweet potatoes can cut down on prep work, or you can adjust the vegetables based on what you have on hand!

Recipe Variations

This stew is incredibly versatile; don’t hesitate to put your twist on it! You can substitute different greens for kale, such as spinach or Swiss chard. For those who love a bit of heat, consider adding sliced jalapeños or a touch of hot sauce. You can also experiment with different types of lentils—red lentils create a different texture and cook faster.

Your Questions Answered

How long does it take to prepare this stew?

The total time for this recipe is about 40-45 minutes, making it perfect for those busy weeknights!

Can I use other types of milk?

Absolutely! If you want a lighter version, you can use almond milk or a different non-dairy milk, but the flavor will be less rich.

Is there a way to make this dish spicier?

Definitely! You can add more chili flakes based on your heat preference or include a spicy chili paste.

Enjoy your cooking adventure with this Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale—it’s comforting, vibrant, and sure to please!

Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale

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• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Vegan

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Description

A vibrant medley of sweet potatoes, kale, and lentils simmers in a creamy coconut milk broth, perfect for cozy evenings.

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Ingredients

Scale 1x2x3x

• 1 tablespoon coconut oil
• 1 medium yellow onion, small dice
• ½–1 teaspoon dried chili flakes (adjust to taste)
• 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 of chopped kale)
• To garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds (optional)

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Instructions

1. Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil and let it melt.
2. Stir in the diced onions and sauté until they turn translucent and soft, about 5 minutes.
3. Add the chili flakes, coriander, cumin, and turmeric. Sauté for about a minute until fragrant.
4. Mix in the minced ginger and garlic, cooking for another minute, and season with a pinch of salt and pepper.
5. Incorporate the diced sweet potatoes into the pot, stirring to coat them in the spices.
6. Add the lentils, stirring once more, and season everything liberally with salt and pepper.
7. Pour in the vegetable stock, scraping up any bits stuck to the bottom of the pot, and place a lid on top.
8. Bring to a boil, then reduce to a simmer. Cook until the sweet potatoes are almost falling apart and the lentils are tender—this will take about 30 minutes.
9. Add the coconut milk and kale, stir, and cover again. Simmer until the kale is wilted and bright green, about 3-4 minutes more.
10. Taste and adjust seasoning with more salt, pepper, or chili if needed.
11. Serve hot, garnished with chopped cilantro, extra chili flakes, lime wedges, and nigella seeds if desired.

Notes

Cooking in batches? This stew is fantastic for meal prep! Store leftovers in an airtight container in the refrigerator for up to 5 days, or freeze portions for later.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Simmering
• Cuisine: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 5g
• Sodium: 400mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 12g
• Protein: 15g
• Cholesterol: 0mg

Keywords: stew, vegan, sweet potato, coconut milk, comfort food