Description
This Ginger Sweet Potato Coconut Milk Stew is brimming with irresistible flavors and comforting textures. Perfect for a quick dinner, it’s vegan, gluten-free, and a delightful experience for any meal.
Ingredients
- Coconut Oil
- Yellow Onion
- Dried Chili Flakes
- Ground Coriander
- Ground Cumin
- Ground Turmeric
- Fresh Ginger
- Garlic
- Sweet Potatoes
- Brown Lentils
- Vegetable Stock
- Coconut Milk
- Kale
- To Garnish: Fresh cilantro, extra chili flakes, lime wedges, nigella seeds
Instructions
- Heat coconut oil in a large soup pot over medium heat. Add diced onions and sauté until translucent.
- Stir in dried chili flakes, coriander, cumin, and turmeric; cook until fragrant.
- Add fresh ginger and garlic; season with salt and pepper, cooking for another minute.
- Introduce diced sweet potatoes and brown lentils, mixing well to coat with spices.
- Pour in vegetable stock, stir to combine and bring to a boil; cover pot.
- Reduce heat and simmer for about 30 minutes until sweet potatoes are tender.
- Add coconut milk and kale, cooking until kale is wilted. Adjust seasoning as needed.
- Serve hot, garnished with cilantro, chili flakes, and lime.
Notes
This stew is great for meal prep and can be stored in the fridge for up to 5 days.
Feel free to swap kale for other leafy greens like spinach or Swiss chard that cook faster.
Adjust the thickness of the stew with more or less vegetable stock to your liking.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 10g
- Cholesterol: 0mg