This ginger sweet potato and coconut milk stew with lentils and kale is cozy, nourishing, and packed with flavor. It’s the kind of one-pot meal that feels comforting and wholesome at the same time—creamy from the coconut milk, gently spiced with ginger, and loaded with hearty vegetables and plant-based protein. I love making this stew when I want something warm, filling, and naturally vegan.
Why You’ll Love This Recipe
I love this stew because it’s simple to make, deeply flavorful, and full of good-for-you ingredients. The ginger brings a gentle heat, the sweet potatoes add natural sweetness, and the lentils make it hearty enough for a full meal. It’s dairy-free, gluten-free, and meal prep-friendly. Whether I’m looking for something warming on a chilly evening or a meatless dinner that still satisfies, this stew always delivers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil or coconut oil
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Onion, chopped
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Garlic, minced
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Fresh ginger, grated
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Sweet potatoes, peeled and diced
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Red lentils (rinsed and drained)
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Coconut milk (full-fat for creaminess)
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Vegetable broth or water
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Kale, stems removed and chopped
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Ground cumin
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Turmeric
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Salt
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Black pepper
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Lime juice (for brightness at the end)
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Optional: red pepper flakes or chili for heat, chopped cilantro for garnish
Directions
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I heat the oil in a large pot over medium heat, then sauté the onion until soft, about 5 minutes.
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I add the garlic and ginger, and cook for another minute until fragrant.
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I stir in the cumin and turmeric, letting them toast slightly for better flavor.
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I add the diced sweet potatoes, red lentils, coconut milk, and broth.
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I bring everything to a boil, then reduce the heat and simmer for 20–25 minutes, or until the sweet potatoes and lentils are tender.
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I stir in the chopped kale and cook for another 5 minutes until wilted.
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I finish the stew with a squeeze of lime juice and taste for seasoning, adjusting with salt or pepper if needed.
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I serve it hot, with fresh herbs or chili flakes on top if I want.
Servings and timing
This recipe makes 4–6 servings.
Prep time: 10 minutes
Cook time: 30 minutes
Total time: 40 minutes
Variations
Sometimes I use spinach instead of kale or add chickpeas for extra protein. If I’m out of red lentils, I’ve made it with yellow split peas or green lentils (though the cooking time will increase). I’ve also stirred in a spoonful of peanut butter for added richness or served it over rice or quinoa when I want a more filling meal.
storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. The flavors deepen as it sits, so it’s even better the next day. To reheat, I warm it gently on the stove or in the microwave, adding a splash of water or broth if it thickens too much. This stew also freezes well for up to 2 months—just thaw and reheat as needed.
FAQs
What type of lentils should I use?
I usually use red lentils because they cook quickly and break down into a creamy texture. Green or brown lentils work too, but they take longer to soften.
Can I make this stew spicy?
Yes, I add red pepper flakes, fresh chili, or a spoonful of chili paste to bring in some heat when I want it spicier.
Is this stew vegan?
Yes, this recipe is completely plant-based and dairy-free. Just make sure the broth you use is vegetable-based.
Can I use canned sweet potatoes?
Fresh works best for texture, but in a pinch, I’ve used canned—just add them later in the cooking process so they don’t fall apart.
What should I serve with this stew?
I usually serve it with crusty bread, over rice, or with a scoop of quinoa. It’s also great on its own as a complete meal.
Conclusion
Ginger sweet potato and coconut milk stew with lentils and kale is one of my favorite feel-good meals. It’s hearty, nourishing, and full of bold flavor, yet simple enough for any night of the week. Whether I’m cooking for family or just myself, this dish always brings comfort and satisfaction with every spoonful.
