Gingered Sweet Potato and Coconut Milk Stew
This cozy, mildly spiced one-pot stew combines sweet potatoes and lentils simmered in creamy coconut milk, elevated by fresh ginger and finished with kale. Perfect for vegans and anyone looking for an easy weeknight dinner.
Ingredients
Main Ingredients
- 2 large sweet potatoes, peeled and diced (about 4–5 cups)
- 1 can coconut milk (13–14 oz; full-fat for richer texture)
- 1 onion, chopped (yellow or sweet)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups kale, chopped (stems removed)
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Red pepper flakes (optional, for heat)
Instructions
Preparation
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and sauté until it’s translucent, about 4-5 minutes.
- Add the minced garlic and grated ginger. Cook, stirring, for 30-60 seconds until fragrant.
Cooking
- Stir in the diced sweet potatoes and rinsed lentils so everything is evenly coated in the aromatics.
- Pour in the vegetable broth and the coconut milk. Raise the heat to bring the pot to a gentle boil.
- Reduce the heat to low and simmer, uncovered, for 20-25 minutes, or until the sweet potatoes and lentils are tender when pierced with a fork.
- Add the chopped kale and cook for another 4-5 minutes until wilted but still bright green.
- Season with salt, pepper, and red pepper flakes to taste. Serve hot.
Notes
This stew can be easily stored in the refrigerator for up to 3-4 days or frozen in portions for up to 3 months. Reheat gently on the stovetop or in the microwave.