Name: Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Global
Ingredients: 1 tablespoon coconut oil; 1 medium yellow onion, finely diced; ½–1 teaspoon dried chili flakes; ½ teaspoon ground coriander; ½ teaspoon ground cumin; ½ teaspoon ground turmeric; 2‑inch piece fresh ginger, peeled and minced; 3 garlic cloves, peeled and minced; Sea salt and freshly ground black pepper, to taste; 1½ lbs (about 690 g) sweet potatoes, peeled and diced into 1‑inch pieces; ½ cup brown lentils, picked over and rinsed; 4 cups vegetable stock; 13.5 oz (400 ml) can full‑fat coconut milk; 1 small bunch kale, stems removed and leaves chopped (about 4 cups); Optional garnishes: chopped cilantro, extra chili flakes, lime wedges

A cozy, nourishing plant-based stew, this Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale brings together tender sweet potatoes, creamy coconut milk, earthy lentils, and vibrant kale with a blend of warm spices and fresh ginger. It’s one of those comforting meals I reach for when I want something wholesome, filling, and full of flavor—all in one pot.

Why You’ll Love This Recipe

I love how this stew checks every box: it’s deeply flavorful, packed with nutrients, and incredibly satisfying without being heavy. The combination of creamy coconut milk, hearty lentils, and the slight sweetness of sweet potatoes makes every spoonful feel like comfort in a bowl. It’s naturally vegan, gluten-free, and perfect for chilly days when I want something warming and restorative. Plus, it’s a one-pot wonder—less cleanup, more cozy time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon coconut oil

1 medium yellow onion, finely diced

½–1 teaspoon dried chili flakes

½ teaspoon ground coriander

2‑inch piece fresh ginger, peeled and minced

½ teaspoon ground cumin

½ teaspoon ground turmeric

3 garlic cloves, peeled and minced

Sea salt and freshly ground black pepper, to taste

1½ lbs (about 690 g) sweet potatoes, peeled and diced into 1‑inch pieces

½ cup brown lentils, picked over and rinsed

4 cups vegetable stock

13.5 oz (400 ml) can full‑fat coconut milk

1 small bunch kale (stems removed, leaves chopped — about 4 cups)

Optional garnishes: chopped cilantro, extra chili flakes, lime wedges

Directions

I start by heating the coconut oil in a large pot over medium heat. Then I sauté the onion until soft and translucent—about 5 minutes.

Next, I stir in the chili flakes, coriander, cumin, and turmeric, cooking until the spices release their aroma, around 1 minute.

I add the ginger and garlic, cooking for another minute, and season lightly with salt and pepper.

I mix in the diced sweet potatoes and lentils, making sure everything is well coated in the spices.

Then I pour in the vegetable stock, bring everything to a boil, and lower the heat to a gentle simmer. I let it cook, partially covered, for about 30 minutes until the lentils are tender and the sweet potatoes are soft.

Finally, I stir in the coconut milk and chopped kale. I cover the pot again and simmer for another 3–4 minutes, just until the kale wilts.

Before serving, I taste and adjust the seasoning. I sometimes finish it with fresh cilantro, an extra pinch of chili, or a squeeze of lime for brightness.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 45 minutes

Total Time: 1 hour

Servings: 4–6

Calories: Approximately 350–420 kcal per serving

Variations

When I want to change things up, I’ve found that adding a can of drained chickpeas adds more protein and texture. I’ve also swapped the kale for spinach or Swiss chard when that’s what I have on hand. For a more intense flavor, I sometimes roast the sweet potatoes first before adding them to the stew. And if I want a bit more tang, I stir in a splash of lime juice just before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The flavors actually deepen overnight, making it even better the next day. For longer storage, I freeze it in portions for up to 2 months. When reheating, I do so gently on the stovetop over medium-low heat or in the microwave, adding a splash of water or broth if it’s too thick.

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FAQs

What type of lentils should I use for this stew?

I use brown lentils because they hold their shape well and have a nice, earthy flavor. Green lentils would also work, but I avoid red lentils for this recipe since they break down too much.

Can I make this stew ahead of time?

Yes, I often make it a day ahead. The flavors improve as it sits, and it reheats beautifully. Just store it in the fridge and warm it up when ready to eat.

Is this stew spicy?

It has a gentle warmth from the chili flakes and ginger, but I wouldn’t call it spicy. I can easily adjust the heat by using more or less chili flakes.

Can I use light coconut milk?

I’ve used light coconut milk before, and while it works, the stew turns out a little less creamy. For the best texture and richness, I prefer full-fat coconut milk.

What can I serve with this stew?

It’s a complete meal on its own, but sometimes I like to serve it with warm flatbread, naan, or even over a bed of rice or quinoa for extra heartiness.

Conclusion

This Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale is one of my favorite go-to meals when I’m craving something warm, nourishing, and full of bold, comforting flavors. It’s easy to make, adaptable, and always satisfying—whether I’m feeding a crowd or just meal prepping for the week.

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