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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.

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.

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