The “Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale” is a vibrant and flavorful dish that combines the sweetness of sweet potatoes with the creaminess of coconut milk, enhanced by the warmth of ginger. This stew is not only hearty and filling, thanks to the addition of kale and lentils, but also offers a quick vegan dinner option. Laura Wright from The First Mess describes this stew as super flavourful and beautiful, making it an excellent choice for those seeking a comforting and nutritious meal.
Ingredients:
2 tablespoons coconut oil
1 onion, diced
2 cloves garlic, minced
1 tablespoon fresh ginger, grated
1 tablespoon ground turmeric
1 teaspoon cayenne pepper (adjust to taste)
2 large sweet potatoes, peeled and cubed
1 can (14 oz) diced tomatoes
1 can (14 oz) coconut milk
4 cups vegetable broth
1 bunch kale, stems removed and leaves chopped
Salt and pepper to taste
Fresh cilantro for garnish
Juice of 1 lime
Directions:
In a large pot, heat the coconut oil over medium heat. Add the onion, garlic, and ginger, sautéing until the onion is translucent, about 5 minutes.
Stir in the turmeric and cayenne pepper, cooking for another minute until fragrant.
Add the sweet potatoes, diced tomatoes, coconut milk, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the sweet potatoes are tender.
Add the chopped kale to the pot and cook for another 5 minutes, or until the kale has wilted.
Season with salt and pepper to taste. Remove from heat and stir in the lime juice.
Serve hot, garnished with fresh cilantro.
Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes
Kcal: 300 kcal | Servings: 6 serving