Description
This Ginger Sweet Potato Coconut Milk Stew is a comforting and flavorful dish, combining creamy coconut milk with sweet potatoes and aromatic spices—ideal for a quick dinner or a healthy meal.
Ingredients
Scale
- 2 tbsp coconut oil
- 1 medium yellow onion, chopped
- 1 tsp dried chili flakes
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1/2 tsp ground turmeric
- 2 tbsp fresh ginger, grated
- 3 cloves garlic, minced
- 2 medium sweet potatoes, peeled and cubed
- 1 cup brown lentils, rinsed
- 4 cups vegetable stock
- 1 can (14 oz) coconut milk
- 2 cups kale, chopped
- For Garnish: 1/4 cup chopped cilantro, 1 tsp extra chili flakes, 2 lime wedges, 1 tsp nigella seeds
Instructions
- Sauté onions in coconut oil until translucent.
- Add chili flakes and spices; cook until fragrant.
- Mix in ginger and garlic, season with salt and pepper.
- Incorporate sweet potatoes and lentils; add vegetable stock and stir.
- Bring to a boil, then reduce to simmer for 30 minutes.
- Stir in coconut milk and kale, simmer for 3-4 minutes more.
- Serve hot and garnish as desired.
Notes
Add more chili flakes for extra heat if preferred.
This stew stores well in the fridge for up to 5 days.
Freezes well for up to three months.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 13g
- Unsaturated Fat: 1g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 12g
- Protein: 9g
- Cholesterol: 0mg