Description
This Ginger Sweet Potato Coconut Milk Stew brings together irresistible flavors and simple prep, making it a delicious comfort food perfect for any meal.
Ingredients
- Coconut oil
- Medium yellow onion (small dice)
- Dried chili flakes (½-1 teaspoon)
- Ground coriander (½ teaspoon)
- Ground cumin (½ teaspoon)
- Ground turmeric (½ teaspoon)
- Fresh ginger (2-inch piece, peeled and minced)
- Garlic (3 cloves, peeled and minced)
- Salt and ground black pepper
- Sweet potatoes (1½ lbs, peeled and diced into 1-inch pieces)
- Brown lentils (½ cup, picked over)
- Vegetable stock (4 cups)
- Full-fat coconut milk (13.5 oz can)
- Kale (1 bunch, stems removed and chopped, about 4 packed cups)
- To garnish: chopped cilantro, extra chili flakes, lime wedges, or nigella seeds
Instructions
- Heat coconut oil in a large soup pot over medium heat and sauté the diced onions until translucent.
- Add dried chili flakes, ground coriander, cumin, turmeric, ginger, garlic, salt, and pepper, stirring for a minute.
- Stir in sweet potatoes and brown lentils, mix well, then add vegetable stock and bring to a boil.
- Once boiling, reduce heat and simmer for about 30 minutes until sweet potatoes are tender.
- Incorporate coconut milk and chopped kale, simmer for another 3-4 minutes until kale is wilted.
- Serve hot, garnished with cilantro, chili flakes, and lime wedges.
Notes
Store in an airtight container; keeps in the refrigerator for about 4-5 days.
Freeze in a freezer-safe container for up to three months.
For thicker stew, mash some sweet potatoes against the pot.
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 16g
- Saturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg