Description
This Ginger Sweet Potato Coconut Milk Stew offers irresistible flavor with its fragrant ginger, creamy coconut milk, and vibrant veggies. It’s easy to prepare, healthy, and makes a heartwarming meal for any occasion.
Ingredients
Scale
- Coconut oil
- 1 medium yellow onion
- ½–1 teaspoon dried chili flakes
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2-inch piece fresh ginger
- 3 cloves garlic
- Salt and ground black pepper
- 1½ lbs (690 grams) sweet potatoes
- ½ cup dry brown lentils
- 4 cups vegetable stock
- 13.5 oz (400 ml) can full-fat coconut milk
- 1 bunch kale
- To garnish: fresh chopped cilantro, extra chili flakes, lime wedges, nigella seeds
Instructions
- Heat a large soup pot over medium heat; melt coconut oil and sauté diced onions until translucent.
- Add chili flakes, coriander, cumin, turmeric, ginger, and garlic; cook until fragrant.
- Incorporate diced sweet potatoes and brown lentils; season with salt and pepper before adding vegetable stock.
- Bring to a boil, then reduce heat and simmer for about 30 minutes until sweet potatoes and lentils are tender.
- Stir in coconut milk and chopped kale; simmer for an additional 3-4 minutes until kale is wilted.
- Serve garnished with cilantro, chili flakes, lime wedges, and nigella seeds.
Notes
Leftovers can be stored in an airtight container in the fridge for 4-5 days.
For a spicier stew, increase the amount of chili flakes or add jalapeños during sautéing.
To enjoy the stew longer, freeze it in a freezer-safe container for up to 3 months.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 16g
- Saturated Fat: 12g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg