Description
This Ginger Sweet Potato Coconut Milk Stew combines irresistible flavors with simple preparation. It’s a comforting dish perfect for chilly evenings or family dinners.
Ingredients
- Coconut Oil
- Yellow Onion
- Dried Chili Flakes
- Ground Coriander & Cumin
- Ground Turmeric
- Fresh Ginger
- Garlic
- Sweet Potatoes
- Dry Brown Lentils
- Vegetable Stock
- Coconut Milk
- Kale
- Chopped cilantro, extra chili flakes, lime wedges, and nigella seeds
Instructions
- Heat coconut oil in a large pot over medium heat. Sauté diced onion until translucent, about 5 minutes.
- Add chili flakes, coriander, cumin, turmeric, ginger, and garlic. Sauté until fragrant, about 1 minute.
- Add sweet potatoes and rinsed lentils, stirring to combine. Season with salt and pepper, and pour in vegetable stock. Bring to a boil.
- Reduce heat and let it simmer for about 30 minutes until sweet potatoes and lentils are tender.
- Stir in coconut milk and kale, then simmer for an additional 3-4 minutes. Adjust seasoning to taste.
- Serve hot, garnished with cilantro, chili flakes, and lime wedges.
Notes
Store leftovers in an airtight container at room temperature for up to 2 hours; refrigerate for up to 5 days or freeze for up to 3 months.
For creaminess, blend a portion of the stew and return it to the pot before serving.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 15g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg