Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale!

This vibrant stew is bursting with sunshine-y flavors, even on the gloomiest of days. Packed with sweet potatoes, lentils, and kale, it’s hearty, satisfying, and incredibly flavorful. The creamy coconut milk adds a touch of richness, while the ginger and a variety of spices bring warmth and depth. It’s a vegan and gluten-free meal that’s perfect for a quick and comforting weeknight dinner.

Cook time: 40-45 minutes

Serves: 4-6

Ingredients

1 tablespoon coconut oil

1 medium yellow onion, diced

½-1 teaspoon dried chili flakes (adjust to your spice preference)

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

Sea salt and freshly ground black pepper, to taste

1 ½ pounds (690 grams) sweet potatoes, peeled and diced into 1-inch pieces

½ cup brown lentils, rinsed

4 cups vegetable stock

1 (13.5 oz) can full-fat coconut milk

1 small bunch kale, stems removed and leaves chopped (about 4 cups)

Optional Garnishes

Chopped fresh cilantro

Extra chili flakes

Lime wedges

Nigella seeds

Instructions

Heat the coconut oil in a large heavy-bottomed pot over medium heat. Add the onions and cook, stirring occasionally, until translucent and softened, about 5 minutes.

Add the chili flakes, coriander, cumin, and turmeric. Sauté the spices for about 1 minute, until fragrant.

Stir in the ginger and garlic, and cook for another minute. Season with salt and pepper.

Add the sweet potatoes and lentils to the pot, and stir to coat them in the spices. Season generously with salt and pepper.

Pour in the vegetable stock and stir, scraping up any browned bits from the bottom of the pot. Bring to a boil, then reduce heat to low, cover partially, and simmer for 30 minutes, or until the sweet potatoes are almost tender and the lentils are cooked through. The liquid should also be reduced by about a third.

Stir in the coconut milk and kale. Cover and simmer for an additional 3-4 minutes, or until the kale is wilted and bright green.

Taste and adjust seasonings with salt, pepper, or additional chili flakes if desired.

Serve hot, garnished with chopped cilantro, extra chili flakes (optional), lime wedges, and nigella seeds (optional).

Tips

For a richer flavor, use homemade vegetable stock.

You can substitute green lentils for brown lentils. However, brown lentils tend to hold their shape better in the stew.

If you don’t have fresh ginger, you can use 1 teaspoon ground ginger.

For a thicker stew, mash some of the cooked sweet potatoes with a fork before adding the coconut milk and kale.

This stew freezes well. Let it cool completely, then store in an airtight container for up to 3 months. Reheat gently on the stovetop over low heat.

Feel free to add other vegetables to this stew, such as carrots, butternut squash, or chickpeas.