GINGER SWEET POTATO COCONUT MILK STEW WITH LENTILS AND KALE

Name: GINGER SWEET POTATO COCONUT MILK STEW WITH LENTILS AND KALE
Prep time: 10 min
Cook time: 30 min
Yield: 6 people
Ingredients: 2 tablespoon olive oil; 1 medium onion, diced; 3 garlic cloves, minced; 1 tablespoon fresh ginger, grated; 2 medium sweet potatoes, peeled and diced; 1 cup dried red lentils, rinsed; 4 cups vegetable broth; 1 can (14 oz) coconut milk; 1 teaspoon ground turmeric; ½ teaspoon ground cumin; ½ teaspoon paprika; salt and pepper, to taste; 2 cups kale, stems removed and leaves chopped; Juice of 1 lime (optional, for garnish)

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Prep Time
10 mins
Cook Time
10 mins
Servings
6 people
Calories
300 kcal
Course
Dinner
Cuisine
Vegan

GINGER SWEET POTATO COCONUT MILK STEW WITH LENTILS AND KALE

Iris Warren

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Ginger Sweet Potato Coconut Milk Stew is hearty and nourishing, packed with lentils, kale, and bold spices for a satisfying meal.

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Ingredients

Servings

2 tablespoon olive oil
1 medium onion, diced
3 garlic cloves, minced
1 tablespoon fresh ginger, grated
2 medium sweet potatoes, peeled and diced
1 cup dried red lentils, rinsed
4 cups vegetable broth
1 can (14 oz) coconut milk
1 teaspoon ground turmeric
½ teaspoon ground cumin
½ teaspoon paprika
salt and pepper, to taste
2 cups kale, stems removed and leaves chopped
Juice of 1 lime (optional, for garnish)

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Instructions

Sauté Aromatics: Heat olive oil in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in garlic and ginger, cooking for 1-2 minutes until fragrant.
Cook Sweet Potatoes and Lentils:Add the diced sweet potatoes, rinsed lentils, turmeric, cumin, and paprika. Pour in the vegetable broth, stir well, and bring to a boil.
Simmer:Reduce heat to low, cover, and simmer for 20 minutes, or until sweet potatoes and lentils are tender.
Add Coconut Milk and Kale:Stir in the coconut milk and chopped kale. Simmer for another 5 minutes until the kale is wilted and tender.
Season and Garnish:Adjust salt and pepper to taste. If desired, squeeze lime juice over the stew for a zesty finish.
Serve: Ladle the stew into bowls and enjoy warm!

Notes

Make Ahead: This stew can be made in advance and stored in the fridge for up to 5 days. Flavors deepen as it sits!
Customizing the Flavor: Add chili flakes for heat or a dash of curry powder for an extra spice layer. Use spinach instead of kale for a milder flavor.
Serving Suggestions: Serve with crusty bread, naan, or over steamed rice. A dollop of coconut yogurt enhances the creamy texture.
Storage Tips: Cool completely before transferring to an airtight container. Refrigerate for up to 5 days or freeze for 2-3 months.

Nutrition Information

Show Details

Calories 300kcal (15%) Carbohydrates 40g (13%) Protein 10g (20%) Fat 12g (18%) Saturated Fat 8g (40%) Sodium 400mg (17%) Fiber 8g (32%) Sugar 8g (16%) Calcium 80mg (8%) Iron 3mg (17%)