Description
This Ginger Sweet Potato Stew is a creamy, warming vegan dish made with lentils, coconut milk, kale, and fragrant spices for a satisfying one-pot meal.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium onion, diced
- 1/2–1 teaspoon dried chili flakes
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 2-inch piece fresh ginger, minced
- 3 cloves garlic, minced
- Sea salt to taste
- Black pepper to taste
- 2 medium sweet potatoes, diced
- 1/2 cup brown lentils
- 4 cups vegetable stock
- 13.5 ounces full-fat coconut milk
- 1 small bunch kale, chopped
Instructions
- Heat coconut oil in a large pot over medium heat.
- Saute onion until translucent.
- Add spices and cook until fragrant.
- Stir in ginger and garlic.
- Season with salt and pepper.
- Add sweet potatoes and lentils and stir.
- Pour in vegetable stock and bring to a boil.
- Reduce to a simmer and cook until tender.
- Stir in coconut milk and kale.
- Simmer until kale wilts and adjust seasoning.
Notes
- Add lime juice before serving for brightness.
- Adjust chili flakes to control heat.
- Stew thickens as it rests.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: Vegan
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 12g
- Sodium: 680mg
- Fat: 22g
- Saturated Fat: 16g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 11g
- Protein: 12g
- Cholesterol: 0mg