Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale
Ginger sweet potato and coconut milk stew is gorgeous, full of flavor, and extra hearty thanks to the kale and lentils. Quick recipe for a vegan meal!
Ginger sweet potato and coconut milk stew Ingredients
- Coconut oil, 1 tbsp
- a single medium yellow onion, diced
- 1–2 teaspoons of dried chili flakes (I use the ground Guntur Sannam Chilies from Diaspora Co.)
- 1/2 tsp of coriander seeds
- 1/2 tsp of cumin seeds
- half a teaspoon of ground turmeric
- fresh ginger, peeled and chopped, measuring 2 inches
- 3 minced garlic cloves, 3 teaspoons each of sea salt and freshly ground black pepper
- Peeled and sliced into 1-inch chunks sweet potatoes weighing 1 1/2 pounds (690 grams).
- over 4 cups of vegetable stock and a half cup of brown lentils
- 13.5 oz (400 ml) (400 ml) Can coconut milk with cream be
- 1 small bunch of chopped kale with the stems removed (about 4 cups chopped kale)
- Chopped cilantro, more chili flakes, lime wedges, and nigella seeds are used as garnish.
- Heat a huge, weighty lined soup pot over medium intensity. Allow the coconut oil to melt in the pot. Stir the onions into the pot. Cook the onions for about 5 minutes, stirring occasionally, until they are translucent and quite soft. Add the stew chips, coriander, cumin, and turmeric. Saute flavors until extremely fragrant, around 1 moment. Cook for an additional minute before adding the garlic and ginger to the pot. Sprinkle some pepper and salt on top.
- Stir the sweet potatoes around in the pot to coat them in the spices. Stir once more after adding the lentils to the pot. Add a generous amount of salt and pepper to everything. Stir in the vegetable stock while removing any browned bits from the pot’s bottom. Bring to a boil with the lid on top of the pot.
- Once the stew has reached a boil, turn down the heat to a simmer and tilt the lid slightly so that there is room for a few inches of steam to escape. Cook for about 30 minutes, or until the lentils are tender and the sweet potatoes are almost falling apart. Additionally, the liquid ought to be reduced by nearly a third.
- Stir in the kale and coconut milk to the pot. Cover the pot and cook the stew for another 3 to 4 minutes, or until the kale is wilted and bright green. Add salt and pepper to the sweet potato and coconut milk stew once more. Season the stew by bringing it back to a vigorous simmer. Add more chili powder, salt, or other spices to adjust if required.
- With chopped cilantro, additional chili flakes, lime wedges, and Nigella seeds (if using), serve the sweet potato and coconut milk stew hot.