Description
A vibrant and comforting stew packed with sweet potatoes, ginger, kale, and lentils, perfect for chilly evenings.
Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium yellow onion, small dice
- 1/2–1 teaspoon dried chili flakes
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground turmeric
- 2-inch piece fresh ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- Salt and ground black pepper, to taste
- 1 1/2 lbs sweet potatoes, peeled and diced into 1-inch pieces
- 1/2 cup dry brown lentils, picked over
- 4 cups vegetable stock
- 13.5 oz can full fat coconut milk
- 1 bunch kale, stems removed and leaves chopped (about 4 packed cups)
- To garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds
Instructions
- Heat a large, heavy-bottomed soup pot over medium heat.
- Add coconut oil and let it melt.
- Add onions and sauté until translucent (about 5 minutes).
- Stir in chili flakes, coriander, cumin, and turmeric, sautéing until very fragrant (about 1 minute).
- Add ginger and garlic, cooking for another minute with a pinch of salt and pepper.
- Toss in sweet potatoes and stir to coat them with spices, then add lentils and season with salt and pepper.
- Pour in vegetable stock, stirring well until evenly mixed, then bring to a boil.
- Lower heat to a simmer and cook until sweet potatoes are soft and lentils are tender (about 30 minutes).
- Add coconut milk and kale, then simmer until kale is wilted (about 3-4 minutes).
- Serve hot with garnishes on top.
Notes
For a creamier texture, consider blending a portion of the stew before adding kale and coconut milk. Adjust spice levels according to personal preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg