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Ginger Sweet Potato Coconut Milk Stew

Ginger Sweet Potato Coconut Milk Stew: Warm Your Soul Today

This Ginger Sweet Potato Coconut Milk Stew is a comforting, vegan dish that combines sweet potatoes, coconut milk, and lentils for a nourishing meal.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: Soups
Cuisine: Indian, Thai
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew Base
  • 2 tablespoons coconut oil Substitute with olive oil for different taste.
  • 1 medium yellow onion Can substitute with shallots or leeks.
  • 1 teaspoon dried chili flakes Adjust based on spice tolerance.
  • 1 teaspoon ground coriander Substitutable with ground cumin.
  • 1 teaspoon ground cumin Can use additional coriander or curry powder.
  • ½ teaspoon ground turmeric Best to retain for flavor.
  • 2 tablespoons fresh ginger Use fresh for best flavor.
  • 3 cloves garlic Fresh is preferred.
For the Main Ingredients
  • 3 cups sweet potatoes Can swap with butternut squash or carrots.
  • 1 cup brown lentils Can swap for canned lentils or chickpeas.
  • 4 cups vegetable stock Homemade is ideal.
  • 1 can coconut milk Essential for flavor.
  • 3 cups kale Can substitute with spinach or chard.
For Garnishing
  • cilantro Chopped.
  • extra chili flakes
  • lime wedges
  • nigella seeds

Equipment

  • heavy-bottomed pot

Method
 

Step-by-Step Instructions
  1. In a heavy-bottomed pot, heat 2 tablespoons of coconut oil over medium heat. Once shimmering, add 1 diced yellow onion and sauté until translucent, about 5 minutes.
  2. Stir in 1 teaspoon dried chili flakes, 1 teaspoon ground coriander, 1 teaspoon ground cumin, and ½ teaspoon ground turmeric. Cook for another minute until fragrant.
  3. Add 2 tablespoons of minced fresh ginger and 3 cloves of minced garlic to the pot. Sauté for an additional minute, stirring well.
  4. Incorporate 3 cups of diced sweet potatoes and 1 cup of brown lentils into the pot, then add 4 cups of vegetable stock and bring to a gentle boil.
  5. Reduce the heat to low and let the stew simmer uncovered for about 30 minutes, until the sweet potatoes are tender.
  6. Stir in 1 can of coconut milk and 3 cups of chopped kale. Simmer for an additional 3-4 minutes.
  7. Taste and adjust seasonings if necessary. Serve hot, garnished with chopped cilantro, extra chili flakes, lime wedges, and nigella seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gSodium: 400mgPotassium: 800mgFiber: 10gSugar: 8gVitamin A: 18000IUVitamin C: 30mgCalcium: 100mgIron: 3mg

Notes

This stew can be blended for a creamier texture and is highly customizable with various greens and spices.

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