Description
A vibrant medley of sweet potatoes, kale, and lentils simmers in a creamy coconut milk broth, perfect for cozy evenings.
Ingredients
Scale
- 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)
Instructions
- 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 until they turn translucent and soft, about 5 minutes.
- Add the chili flakes, coriander, cumin, and turmeric. Sauté for about a minute until fragrant.
- Mix in the minced ginger and garlic, cooking for another minute, and season with a pinch of salt and pepper.
- Incorporate the diced sweet potatoes into the pot, stirring to coat them in the spices.
- Add the lentils, stirring once more, and season everything liberally with salt and pepper.
- Pour in the vegetable stock, scraping up any bits stuck to the bottom of the pot, and place a lid on top.
- 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.
- Add the coconut milk and kale, stir, and cover again. Simmer until the kale is wilted and bright green, about 3-4 minutes more.
- Taste and adjust seasoning with more salt, pepper, or chili if needed.
- 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