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Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale

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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

  1. 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.
  2. 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.
  3. 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.
  4. Add the Kale:
    • Stir in the chopped kale during the last 5 minutes of cooking, allowing it to wilt into the stew.
  5. 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!

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Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale

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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.

  • Author: Beth
  • 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

Scale
  • 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:
  1. Heat the oil in a large pot over medium heat.
  2. Add the diced onion and sauté for 5–7 minutes, until softened.
  3. 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:
  1. Add the diced sweet potatoes and lentils to the pot. Stir to coat them in the spices.
3. Add Liquid and Simmer:
  1. Pour in the coconut milk and vegetable broth. Stir to combine.
  2. 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:
  1. Stir in the chopped kale or spinach and cook for another 5 minutes, or until wilted.
  2. 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.

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