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
Scale
- 2 tbsp coconut oil
- 1 medium yellow onion, diced
- 1 tsp dried chili flakes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 2 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2 large sweet potatoes, peeled and cubed
- 1 cup brown lentils, rinsed
- 4 cups vegetable stock
- 1 can (13.5 oz) coconut milk
- 2 cups kale, chopped
- To Garnish: 1/4 cup fresh cilantro, extra chili flakes to taste, 1 lime, cut into wedges, 1 tsp 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