Ginger Sweet Potato Coconut Milk Stew With Lentils & Kale
This sweet potato coconut milk recipe is a perfect example—it combines lentils, kale, black beans, and ginger. Just by looking at the main ingredients of this Ginger Sweet Potato Coconut Milk Stew, you can easily tell how nutritious and wholesome it is.
Ingredients
For the Stew:
- 2 tbsp coconut oil
- 1 medium onion diced
- 3 garlic cloves minced
- 1 tbsp fresh ginger grated
- 1 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper optional for heat
- 3 medium sweet potatoes peeled and cubed (about 4 cups)
- 1 cup dried red lentils rinsed
- 1 14 oz can black beans, drained and rinsed
- 4 cups vegetable broth
- 1 14 oz can full-fat coconut milk
- 1 bunch kale stems removed and leaves chopped (about 4 cups)
- 1 tbsp lime juice
- Salt and black pepper to taste
Toppings (Optional):
- Fresh cilantro chopped
- Crushed peanuts or cashews
- Lime wedges
- Red chili flakes
Instructions
Step 1: Sauté Aromatics
- Heat coconut oil in a large pot over medium heat.
- Add the diced onion and sauté for 3-4 minutes until softened and translucent.
- Stir in minced garlic and grated ginger. Cook for 1-2 minutes, until fragrant.
- Add cumin, turmeric, smoked paprika, and cayenne pepper (if using). Stir for 1 minute to toast the spices.
Step 2: Add Vegetables and Lentils
- Add the cubed sweet potatoes and stir to coat them with the spice mixture.
- Mix in the rinsed red lentils and black beans.
Step 3: Build the Stew Base
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low, cover the pot, and let the stew simmer for 20-25 minutes or until the sweet potatoes and lentils are tender. Stir occasionally to prevent sticking.
Step 4: Add Coconut Milk and Kale
- Stir in the coconut milk and chopped kale. Simmer for 5-7 minutes until the kale is wilted and the stew is creamy.
- Add lime juice and adjust seasoning with salt and pepper to taste.
Step 5: Serve
- Ladle the sweet potato lentil stew with coconut milk into bowls.
- Garnish with cilantro, crushed peanuts, and a sprinkle of red chili flakes. Serve with lime wedges on the side.
Notes
- Sweet Potato Options: Substitute butternut squash or pumpkin for sweet potatoes if desired.
- Coconut Milk: Use full-fat coconut milk for a creamier stew, or opt for lite coconut milk to reduce calories.
- Spice Level: Adjust cayenne pepper or add fresh chili for more heat.
- Protein Boost: Add tofu or tempeh for extra protein, especially for a vegetarian crowd.
- Greens: If you don’t have kale, use spinach or Swiss chard as alternatives.
- Thicker Stew: If you prefer a thicker consistency, mash some of the cooked sweet potatoes and stir them back into the pot.