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Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale

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A hearty and nourishing stew featuring sweet potatoes, creamy coconut milk, lentils, and fresh kale, perfectly spiced with ginger for a comforting plant-based meal.

Ingredients

Scale
  • 1 tablespoon coconut oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 large sweet potato, peeled and cubed
  • 1 cup brown lentils, rinsed
  • 1 can (14 oz) coconut milk
  • 3 cups vegetable broth
  • 2 cups chopped kale, stems removed
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • Salt and black pepper, to taste
  • 1 tablespoon lime juice

Instructions

  1. Heat coconut oil in a large pot over medium heat. Add diced onion and cook until softened, about 5 minutes.
  2. Add minced garlic and grated ginger, sauté for 1 minute until fragrant.
  3. Stir in cumin, smoked paprika, and turmeric, cooking for another minute.
  4. Add sweet potato cubes, rinsed lentils, coconut milk, and vegetable broth. Stir to combine.
  5. Bring the stew to a boil, then reduce heat to low and simmer uncovered for 25-30 minutes, or until lentils and sweet potatoes are tender.
  6. Stir in chopped kale and cook for an additional 5 minutes until kale is wilted.
  7. Season with salt, black pepper, and lime juice to taste.
  8. Serve hot, garnished with extra lime wedges if desired.

Notes

For extra protein, serve with a side of quinoa or top with roasted chickpeas for added crunch.

Find it online: https://justflowe.com/ginger-sweet-potato-and-coconut-milk-stew-with-lentils-and-kale/