I adore how this hearty vegan stew brings bold flavors to the table. Fresh sweet potatoes, creamy coconut milk and zesty ginger couple with red lentils to create an irresistible blend. I truly relish that each spoonful unveils distinct layers of garlic, turmeric and kale, crafting an exciting plant-based delight.
I recently whipped up my Ginger Sweet Potato And Coconut Milk Stew With Lentils & Kale and let me tell you, it surprised me with its depth of flavor and heartiness. I started with 2 medium sweet potatoes cut into cubes and red lentils, then added a can of coconut milk and 4 cups of vegetable broth, which created a rich base perfect for soaking up all the spices.
I sautéed a large chopped onion, 3 garlic cloves, and a grated inch of ginger in a bit of coconut oil until they were soft and fragrant. After adding in a sprinkle of turmeric powder and a few seasonings, I tossed in the kale and let everything simmer.
It’s a recipe that reminds me of a classic Hearty Lentil Stew or even a Lentil Veggie Curry, but with an extra punch of sweetness and spice. This dish is a little twist on traditional stewed potatoes, ideal when you want a filling vegan meal that hits the spot.
Why I Like this Recipe
1. I really love how the sweet potatoes soak up all the ginger, garlic, and turmeric flavor, making every bite super tasty.
2. I enjoy that it’s an easy one-pot meal that comes together quickly so I can still whip it up when I’m in a rush, even if I’m not a master chef.
3. I appreciate that it’s a healthy vegan dish with hearty lentils and kale that make me feel good after eating, without feeling weighed down.
4. The mix of creamy coconut milk and a bit of tang from the lime juice really makes the whole stew comforting and unique just to my taste.
Ingredients
- Sweet potatoes: fiber, natural sweetness, vitamins A and C.
- Coconut milk: creamy and mild, provides healthy fats and comfort.
- Red lentils: protein-packed, fiber-rich, helps stabilize blood sugar.
- Kale: nutrient-dense, vitamins K, A, and C, supports energy levels.
- Ginger: zesty and aromatic, aids digestion and adds warmth.
- Garlic: savory flavor, boosts immunity and heart health naturally.
- Turmeric: vibrant spice, anti-inflammatory, supports joint and overall health.
- Onions: mildly sweet with fiber, enrich flavour and provide antioxidants.
- Vegetable broth: savory liquid base that deepens stew flavors wonderfully.
- Coconut oil or olive oil: adds richness along with healthy fats.
Ingredient Quantities
- 2 medium sweet potatoes, peeled and cut in cubes (about 3 cups)
- 1 can (14 oz) coconut milk
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger root, grated
- 4 cups chopped kale (stems removed)
- 1 tablespoon coconut oil or olive oil
- 1/2 teaspoon turmeric powder
- Salt to taste
- Freshly ground pepper to taste
- Optional: Juice of 1 lime
- Optional: 1 can (14.5 oz) diced tomatoes
How to Make this
1. Heat the coconut oil or olive oil in a large pot over medium heat, then add the chopped onion and cook until it’s soft and slightly browned, about 4 minutes.
2. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
3. Mix in the turmeric powder, making sure it coats the onions, garlic, and ginger.
4. Add the cubed sweet potatoes to the pot and stir so they get a nice coating of the spices and oil.
5. Pour in the vegetable broth, the can of coconut milk, and if using, the diced tomatoes with their juice.
6. Bring the stew to a boil, then reduce heat, cover, and let it simmer for about 10 minutes.
7. Stir in the rinsed red lentils and let them cook with the stew for another 15 minutes, until they are soft and the sweet potatoes are fork tender.
8. Add the chopped kale to the pot, stirring until the kale is wilted, about 3 minutes.
9. Taste the stew and season with salt and freshly ground pepper, adjusting as needed.
10. If you like a bit of tang, stir in the lime juice just before serving and enjoy your hearty, gingered sweet potato, and coconut milk stew!
Equipment Needed
1. A large pot for stewing your ingredients
2. A cutting board so you can chop the onions, sweet potatoes, and kale
3. A sharp chef’s knife to cut veggies and grate that ginger
4. A grater for the ginger (you might also use it to grate some other spices if needed)
5. A wooden spoon or spatula for stirring all those flavors together
6. A can opener if you’re using the canned diced tomatoes
7. A set of measuring cups for the broth and coconut milk
FAQ
Ginger Sweet Potato And Coconut Milk Stew With Lentils & Kale Recipe Substitutions and Variations
- Sweet Potatoes: You can substitute with butternut squash or even regular potatoes if you’re in a pinch
- Coconut Milk: Try almond milk or cream as an alternative, though it might change the flavor a bit
- Red Lentils: Yellow or green lentils work too, just be mindful that they might need a bit more cook time
- Vegetable Broth: Use water with a couple of bouillon cubes if you dont have broth available
- Kale: Spinach or Swiss chard are good swaps if you cant find kale at your local store
Pro Tips
1. Try roasting or lightly browning the sweet potatoes before adding them to the stew. This can really boost the flavor and give the veggies a bit of extra texture.
2. If you have time, use a homemade vegetable broth instead of store-bought. It may take a bit more work but the improved taste is totally worth it.
3. Don’t be afraid to play with the spices. Toasting your garlic, ginger, and turmeric together for a couple extra minutes can add a deeper, richer flavor to your stew.
4. When you add the lime juice at the end, start with just a little bit and taste as you go. This way you can prevent it from overpowering the other flavors.
Ginger Sweet Potato And Coconut Milk Stew With Lentils & Kale Recipe
My favorite Ginger Sweet Potato And Coconut Milk Stew With Lentils & Kale Recipe
Equipment Needed:
1. A large pot for stewing your ingredients
2. A cutting board so you can chop the onions, sweet potatoes, and kale
3. A sharp chef’s knife to cut veggies and grate that ginger
4. A grater for the ginger (you might also use it to grate some other spices if needed)
5. A wooden spoon or spatula for stirring all those flavors together
6. A can opener if you’re using the canned diced tomatoes
7. A set of measuring cups for the broth and coconut milk
Ingredients:
- 2 medium sweet potatoes, peeled and cut in cubes (about 3 cups)
- 1 can (14 oz) coconut milk
- 1 cup red lentils, rinsed
- 4 cups vegetable broth
- 1 large onion, chopped
- 3 garlic cloves, minced
- 1 inch ginger root, grated
- 4 cups chopped kale (stems removed)
- 1 tablespoon coconut oil or olive oil
- 1/2 teaspoon turmeric powder
- Salt to taste
- Freshly ground pepper to taste
- Optional: Juice of 1 lime
- Optional: 1 can (14.5 oz) diced tomatoes
Instructions:
1. Heat the coconut oil or olive oil in a large pot over medium heat, then add the chopped onion and cook until it’s soft and slightly browned, about 4 minutes.
2. Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
3. Mix in the turmeric powder, making sure it coats the onions, garlic, and ginger.
4. Add the cubed sweet potatoes to the pot and stir so they get a nice coating of the spices and oil.
5. Pour in the vegetable broth, the can of coconut milk, and if using, the diced tomatoes with their juice.
6. Bring the stew to a boil, then reduce heat, cover, and let it simmer for about 10 minutes.
7. Stir in the rinsed red lentils and let them cook with the stew for another 15 minutes, until they are soft and the sweet potatoes are fork tender.
8. Add the chopped kale to the pot, stirring until the kale is wilted, about 3 minutes.
9. Taste the stew and season with salt and freshly ground pepper, adjusting as needed.
10. If you like a bit of tang, stir in the lime juice just before serving and enjoy your hearty, gingered sweet potato, and coconut milk stew!
