Description
This ginger sweet potato and coconut milk stew with lentils and kale is a comforting, plant-based meal that’s full of flavor and nourishment. Creamy coconut milk, warming ginger, and hearty lentils come together with sweet potatoes and kale in a cozy one-pot stew perfect for weeknights or meal prep.
Ingredients
- 1 tbsp olive oil or coconut oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- 2 medium sweet potatoes, peeled and diced
- 1 cup red lentils, rinsed and drained
- 1 can (13.5 oz) full-fat coconut milk
- 3 cups vegetable broth or water
- 3 cups chopped kale, stems removed
- 1 tsp ground cumin
- 1/2 tsp turmeric
- Salt and pepper to taste
- Juice of 1 lime
- Optional: red pepper flakes, chopped cilantro
Instructions
- In a large pot, heat oil over medium heat. Add onion and sauté for 5 minutes until soft.
- Add garlic and ginger, and cook for 1 minute until fragrant.
- Stir in cumin and turmeric; toast for 30 seconds.
- Add sweet potatoes, lentils, coconut milk, and broth. Stir to combine.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes, or until lentils and sweet potatoes are tender.
- Add kale and simmer for 5 more minutes until wilted.
- Stir in lime juice and season with salt and pepper to taste.
- Serve hot, garnished with chili flakes or fresh cilantro if desired.
Notes
- Use red lentils for a creamy texture. Green or brown lentils work but need longer cooking.
- Add a spoonful of peanut butter for extra richness.
- Spinach can replace kale; stir it in during the last few minutes.
- Pairs well with rice, quinoa, or crusty bread.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 370
- Sugar: 6g
- Sodium: 420mg
- Fat: 16g
- Saturated Fat: 11g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 9g
- Protein: 13g
- Cholesterol: 0mg
