Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale

This Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale is a hearty, comforting dish that’s perfect for chilly days. It combines the earthiness of lentils, the creaminess of coconut milk, and the mild sweetness of sweet potatoes, all brought together with the warm kick of fresh ginger. Kale adds a nutritious touch, making this stew both flavorful and nourishing.

Why You’ll Love This Recipe

• It’s a perfect one-pot meal, making cleanup easy.
• Packed with plant-based protein from lentils and loaded with vegetables.
• The coconut milk adds a rich creaminess that balances the earthy flavors.
• The ginger provides a fresh, zesty contrast to the sweet and savory elements.
• It’s easily customizable to suit your taste or dietary preferences.
• Great for meal prep and reheats beautifully.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Sweet potatoes
• Coconut milk
• Fresh ginger
• Lentils (red or green)
• Kale
• Onion
• Garlic
• Vegetable broth
• Ground cumin
• Ground turmeric
• Salt and pepper
• Lime juice (optional, for serving)

Directions

1. Prepare the vegetables: Peel and cube the sweet potatoes, chop the onion, and mince the garlic and ginger.
2. Sauté the aromatics: In a large pot, heat some oil over medium heat. Add the chopped onion and garlic and cook until softened, about 3-4 minutes. Add the ginger, cumin, and turmeric and sauté for another minute until fragrant.
3. Cook the lentils and sweet potatoes: Add the cubed sweet potatoes, lentils, and vegetable broth to the pot. Bring to a boil, then reduce the heat and simmer for about 20-25 minutes until the lentils and sweet potatoes are tender.
4. Add the coconut milk and kale: Stir in the coconut milk and add the chopped kale. Simmer for another 5-7 minutes until the kale has wilted and the stew is creamy and well combined.
5. Season and serve: Taste and adjust the seasoning with salt and pepper. For an added zing, squeeze some lime juice over the stew before serving.

Servings and Timing

• Servings: 4-6
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Variations

• Protein Boost: Add chickpeas or tofu for additional plant-based protein.
• Spicier Version: Add red pepper flakes or fresh chili for a spicier kick.
• Different Greens: Swap out kale for spinach, chard, or collard greens.
• Grain Addition: Serve the stew over rice, quinoa, or couscous for a more filling meal.
• Different Lentils: Use green, brown, or even black lentils instead of red lentils, adjusting the cooking time as necessary.

Storage/Reheating

• Storage: Store leftover stew in an airtight container in the refrigerator for up to 4-5 days.
• Freezing: This stew freezes well. Place it in a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight before reheating.
• Reheating: Reheat the stew in a pot over medium heat, stirring occasionally. Add a splash of water or broth if needed to adjust the consistency.

FAQs

How long can I store the stew in the refrigerator?

You can store this stew in the refrigerator for up to 4-5 days.

Can I freeze the stew?

Yes, the stew freezes well for up to 3 months. Just be sure to thaw it before reheating.

Can I use a different type of lentils?

Yes, you can use green, brown, or black lentils. However, you may need to adjust the cooking time accordingly.

What can I serve with this stew?

You can serve this stew with rice, quinoa, or crusty bread. It’s also delicious on its own.

Is this stew spicy?

This stew has a mild warmth from the ginger and cumin, but it’s not spicy. You can add chili flakes or fresh chili if you prefer a spicier flavor.

Can I substitute the kale?

Yes, you can use spinach, chard, or collard greens in place of kale.

Can I make this in a slow cooker?

Yes, you can adapt this recipe for a slow cooker. Cook on low for 6-7 hours or on high for 3-4 hours, adding the coconut milk and kale in the last 30 minutes of cooking.

How can I make this stew gluten-free?

This stew is naturally gluten-free as written, so no modifications are necessary.

Can I use canned lentils?

Yes, you can use canned lentils to save time. Just add them when you add the coconut milk and kale.

What can I use instead of coconut milk?

You can substitute coconut milk with almond milk or cashew cream for a similar creamy texture, though the flavor will be different.

Conclusion

This Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale is a warm, nourishing dish that’s full of flavor and easy to make. Whether you’re looking for a comforting meal for chilly nights or a nutritious option for meal prep, this stew is sure to hit the spot. With its rich coconut base, hearty vegetables, and warming spices, it’s a versatile dish you can enjoy year-round.

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