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GINGER SWEET POTATO COCONUT MILK STEW WITH LENTILS AND KALE

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

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

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)

Instructions

    Cup of Yum
  1. 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.
  2. 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.
  3. Simmer:Reduce heat to low, cover, and simmer for 20 minutes, or until sweet potatoes and lentils are tender.
  4. 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.
  5. Season and Garnish:Adjust salt and pepper to taste. If desired, squeeze lime juice over the stew for a zesty finish.
  6. 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

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%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 300

% Daily Value*

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%

* Percent Daily Values are based on a 2,000 calorie diet.