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Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale

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A comforting and hearty stew featuring sweet potatoes, creamy coconut milk, lentils, and nutrient-rich kale, infused with warming ginger for a flavorful vegan meal.

Ingredients

Scale
  • 1 tbsp olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 tbsp fresh ginger, grated
  • 2 medium sweet potatoes, peeled and cubed
  • 1 cup dried brown lentils, rinsed
  • 1 can (14 oz) coconut milk
  • 3 cups vegetable broth
  • 3 cups kale, chopped and stems removed
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and black pepper, to taste
  • Juice of 1 lime
  • Fresh cilantro, for garnish (optional)

Instructions

  1. Heat olive oil in a large pot over medium heat. Add diced onion and sauté until translucent, about 5 minutes.
  2. Add minced garlic and grated ginger; cook for 1-2 minutes until fragrant.
  3. Add cubed sweet potatoes, rinsed lentils, ground cumin, and smoked paprika. Stir to combine.
  4. Pour in vegetable broth and coconut milk. Bring to a boil, then reduce heat to simmer.
  5. Cover and simmer for 25-30 minutes, until lentils and sweet potatoes are tender.
  6. Stir in chopped kale and cook for an additional 5 minutes until wilted.
  7. Season with salt, black pepper, and lime juice. Adjust seasoning to taste.
  8. Serve hot garnished with fresh cilantro if desired.

Notes

For extra richness, serve with a dollop of coconut yogurt or a sprinkle of toasted pumpkin seeds.

Find it online: https://busymomsimplenutrition.com/ginger-sweet-potato-and-coconut-milk-stew-with-lentils-and-kale/