Description
This hearty Vegan Ginger Sweet Potato & Coconut Milk Stew is the perfect comfort food for chilly nights. Packed with nutrient-dense ingredients like sweet potatoes, lentils, kale, and coconut milk, this stew is rich in flavor, creamy, and incredibly filling. The warming ginger and spices bring a beautiful depth to the dish, while the lentils provide a great source of plant-based protein. It’s a simple, one-pot meal that’s both satisfying and nourishing.
Ingredients
Scale
- 2 medium sweet potatoes, peeled and diced
- 1 cup dried green or brown lentils, rinsed
- 1 bunch kale, chopped (remove stems)
- 1 can (14 oz) full-fat coconut milk
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1-inch piece of fresh ginger, peeled and grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- Salt and pepper, to taste
- Juice of 1 lime (optional)
- Fresh cilantro, for garnish (optional)
Instructions
- Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add the garlic and grated ginger, cooking for another 1-2 minutes until fragrant.
- Add the spices: Stir in the turmeric, cumin, coriander, and cinnamon, cooking for 1 minute to toast the spices.
- Cook the lentils and sweet potatoes: Add the diced sweet potatoes, lentils, vegetable broth, and coconut milk to the pot. Stir well, bring the mixture to a boil, and then reduce to a simmer. Cover and cook for 25-30 minutes, or until the lentils and sweet potatoes are tender.
- Add the kale: Stir in the chopped kale and cook for an additional 5-7 minutes, until the kale is wilted and tender.
- Season the stew: Taste and adjust the seasoning with salt and pepper. Add lime juice for a bright, tangy flavor (optional).
- Serve: Ladle the stew into bowls and garnish with fresh cilantro, if desired. Serve warm and enjoy!
Notes
- You can substitute the kale with spinach or Swiss chard if you prefer.
- For a spicier stew, add a chopped chili pepper or a pinch of red pepper flakes along with the spices.
- This stew can be made ahead and stored in the fridge for up to 4 days or frozen for up to 2 months.
- Add a dollop of dairy-free yogurt on top for extra creaminess if desired.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350 kcal
- Sugar: 8g
- Sodium: 700mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 42g
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0 g