This hearty and nourishing stew combines tender sweet potatoes, creamy coconut milk, earthy lentils, and vibrant kale for a meal that’s both flavorful and wholesome. Infused with ginger and warm spices, it’s a perfect dish for cozy nights or meal prep.
Why You’ll Love This Recipe
- Rich and Creamy: Coconut milk creates a luscious base for the stew.
- Nutritious and Filling: Packed with vitamins, fiber, and plant-based protein.
- Easy to Make: A simple one-pot meal ready in under an hour.
- Customizable: Swap ingredients or adjust spices to suit your preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Olive oil or coconut oil
- Onion (diced)
- Garlic cloves (minced)
- Fresh ginger (grated)
- Sweet potatoes (peeled and cubed)
- Red lentils (rinsed)
- Coconut milk (full-fat or light)
- Vegetable broth or water
- Ground turmeric
- Ground cumin
- Paprika or smoked paprika
- Red chili flakes (optional, for heat)
- Kale (stems removed, chopped)
- Salt
- Black pepper
- Lemon or lime juice (for serving)
- Fresh cilantro or parsley (for garnish)
Directions

- Sauté Aromatics:
- Heat olive oil in a large pot over medium heat.
- Add the diced onion and sauté until softened, about 5 minutes.
- Stir in the garlic and ginger, cooking for another 1-2 minutes until fragrant.
- Add Sweet Potatoes and Spices:
- Add the cubed sweet potatoes, turmeric, cumin, paprika, and chili flakes (if using). Stir well to coat the sweet potatoes in the spices.
- Simmer the Stew:
- Stir in the lentils, coconut milk, and vegetable broth. Bring the mixture to a boil, then reduce heat to low and simmer for 20-25 minutes, stirring occasionally, until the sweet potatoes are tender and the lentils are cooked.
- Add the Kale:
- Stir in the chopped kale during the last 5 minutes of cooking, allowing it to wilt into the stew.
- Adjust Seasoning and Serve:
- Season the stew with salt, black pepper, and a squeeze of lemon or lime juice for brightness.
- Garnish with fresh cilantro or parsley and serve warm. Pair with rice, quinoa, or crusty bread if desired.
Servings and Timing
- Servings: 4-6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Spicier Version: Add more red chili flakes or a dollop of chili paste.
- Extra Veggies: Include diced carrots, zucchini, or bell peppers for added nutrition.
- Protein Boost: Stir in chickpeas or tofu for additional protein.
- Leafy Greens Swap: Use spinach or Swiss chard instead of kale.
- Thicker Stew: Mash some of the sweet potatoes with a spoon or reduce the liquid slightly.
Storage/Reheating
- Refrigerator: Store leftovers in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Warm on the stovetop over medium heat, stirring occasionally, or microwave until heated through.
FAQs
1. Can I use green or brown lentils?
Yes, but they take longer to cook and won’t break down as much as red lentils.
2. Can I make this stew oil-free?
Sauté the onions and spices in vegetable broth instead of oil.
3. How do I adjust the thickness of the stew?
Simmer uncovered for a thicker consistency or add extra broth for a soupier texture.
4. What can I serve with this dish?
Serve with steamed rice, quinoa, naan, or a simple side salad.
5. Can I use canned lentils?
Yes, but add them during the last 10 minutes of cooking since they’re already cooked.
6. What if I don’t have coconut milk?
Substitute with cashew cream or almond milk for a slightly different flavor.
7. How do I make this dish more citrusy?
Add more lime or lemon juice just before serving for a bright, tangy flavor.
8. Can I double the recipe?
Absolutely! Use a larger pot and adjust seasoning as needed for a larger batch.
9. What other spices work well in this stew?
Garam masala, curry powder, or coriander can be added for extra depth.
10. How do I keep kale from being too tough?
Remove the stems and chop the leaves finely for a tender texture.
Conclusion
Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale is a deliciously creamy and nutritious dish that’s as satisfying as it is easy to prepare. With its vibrant flavors and hearty ingredients, this stew is perfect for warming up on a cool day. Try it tonight and enjoy a bowl of plant-based comfort!
PrintGinger Sweet Potato Coconut Milk Stew with Lentils & Kale
This hearty stew combines tender sweet potatoes, creamy coconut milk, protein-packed lentils, and nutrient-rich kale, all simmered in a ginger-infused broth. It’s a cozy, plant-based meal perfect for any season.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
- Category: Main Dish
- Method: Stovetop
- Cuisine: Global-Inspired
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- 1/2 teaspoon smoked paprika (optional)
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 cup (200g) dried red or green lentils, rinsed
- 1 (14 oz/400ml) can coconut milk (full-fat or light)
- 4 cups (1L) vegetable broth or water
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 2 cups (60g) chopped kale or spinach (stems removed)
- 1 tablespoon lime juice or lemon juice
- Fresh cilantro, for garnish
Instructions
1. Sauté the Aromatics:
- Heat the oil in a large pot over medium heat.
- Add the diced onion and sauté for 5–7 minutes, until softened.
- Stir in the garlic, ginger, cumin, turmeric, and smoked paprika (if using). Cook for 1–2 minutes, stirring, until fragrant.
2. Add Sweet Potatoes and Lentils:
- Add the diced sweet potatoes and lentils to the pot. Stir to coat them in the spices.
3. Add Liquid and Simmer:
- Pour in the coconut milk and vegetable broth. Stir to combine.
- Bring the stew to a gentle boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.
4. Add Kale and Season:
- Stir in the chopped kale or spinach and cook for another 5 minutes, or until wilted.
- Add the lime or lemon juice and season with salt and pepper to taste.
5. Serve:
- Ladle the stew into bowls and garnish with fresh cilantro. Serve warm with crusty bread or over rice for a heartier meal.
Notes
- For added protein, toss in chickpeas or cubed tofu.
- Customize with additional vegetables like carrots, bell peppers, or zucchini.
- Leftovers can be refrigerated for up to 5 days or frozen for up to 2 months.