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Ginger Sweet Potato Coconut Milk

Ginger Sweet Potato Coconut Milk Stew That Warms Your Soul

This vegan Ginger Sweet Potato Coconut Milk stew is a cozy dish packed with wholesome ingredients and vibrant flavors.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Comfort Food, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tablespoons Coconut Oil Feel free to substitute with olive oil if needed.
  • 1 medium Yellow Onion Small diced.
  • 1 teaspoon Dried Chili Flakes Adjust based on spice tolerance.
  • 1 teaspoon Ground Coriander Can substitute with ground cumin.
  • 1 teaspoon Ground Cumin
  • 1 teaspoon Ground Turmeric Fresh turmeric can intensify the flavor.
  • 2 teaspoons Fresh Ginger Minced.
  • 3 cloves Garlic Minced.
  • to taste Salt and Black Pepper Adjust to fit your palate.
  • 2 medium Sweet Potatoes Peeled and diced.
  • 1 cup Dry Brown Lentils Rinse before use.
  • 4 cups Vegetable Stock For a lighter option, you can use water.
  • 1 can Coconut Milk
  • 2 cups Kale Chopped with stems removed.
For Garnishing
  • to taste Cilantro For freshness.
  • to taste Extra Chili Flakes For an added kick.
  • to taste Lime Wedges For enhancing freshness.
  • to taste Nigella Seeds For presentation.

Equipment

  • Large pot

Method
 

Step-by-Step Instructions
  1. Heat coconut oil in a large pot over medium heat. Add diced onion and sauté until translucent and soft for about 5 minutes.
  2. Stir in dried chili flakes, ground coriander, ground cumin, and ground turmeric. Cook for about 1 minute until fragrant.
  3. Add minced ginger and garlic to the pot. Season with salt and black pepper, then sauté for another minute.
  4. Introduce peeled and diced sweet potatoes along with rinsed dry brown lentils. Stir to coat in spices.
  5. Pour in vegetable stock, bring to a boil, reduce heat to a simmer. Cook for about 30 minutes until sweet potatoes are tender.
  6. Stir in coconut milk and chopped kale. Cook for an additional 3-4 minutes until kale wilts.
  7. Taste and adjust seasoning as needed. Serve hot, garnished with cilantro, chili flakes, and lime wedges.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 12gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 15000IUVitamin C: 25mgCalcium: 80mgIron: 4mg

Notes

This stew keeps well in the fridge for up to 4 days and can be frozen without kale for up to 3 months.

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