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

Description

A cozy, nourishing one-pot vegan stew made with sweet potatoes, lentils, coconut milk, kale, and warming spices like ginger, turmeric, and cumin. Perfect for chilly days.

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

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Instructions

Heat coconut oil in a large pot over medium heat. Sauté the onion for about 5 minutes until soft and translucent.
Add chili flakes, coriander, cumin, and turmeric. Cook for about 1 minute until fragrant.
Stir in the ginger and garlic. Cook for another minute. Season with salt and pepper.
Add diced sweet potatoes and lentils. Stir to coat with the spices.
Pour in vegetable stock. Bring to a boil, then reduce to a gentle simmer. Cook partially covered for about 30 minutes, until lentils and sweet potatoes are tender.
Stir in the coconut milk and chopped kale. Cover and simmer for 3–4 minutes until kale is wilted.
Taste and adjust seasoning. Optionally, garnish with chopped cilantro, chili flakes, or lime juice before serving.

Notes

Can substitute kale with spinach or Swiss chard.

Add chickpeas for more protein and texture.

Roasting sweet potatoes before adding enhances flavor.

Use light coconut milk for a lighter version, though texture will be less creamy.

Serve with rice, quinoa, or flatbread for a heartier meal.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Stew
Method: Stovetop
Cuisine: Global

Nutrition

Serving Size: 1.5 cups
Calories: 385
Sugar: 6g
Sodium: 480mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 9g
Protein: 11g
Cholesterol: 0mg