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Ginger Sweet Potato Coconut Milk

Hearty Ginger Sweet Potato Coconut Milk Stew for Easy Comfort

This Ginger Sweet Potato Coconut Milk Stew is a cozy, vegan dish that's nutritious, gluten-free, and quick to prepare.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew Base
  • 2 tablespoons coconut oil can substitute with olive oil
  • 1 medium yellow onion diced
  • 1 teaspoon dried chili flakes adjust based on spice preference
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2 tablespoons fresh ginger minced
  • 3 cloves garlic minced
  • to taste salt
  • to taste black pepper
For the Hearty Components
  • 2 medium sweet potatoes diced
  • 1 cup dry brown lentils
For the Liquid Gold
  • 4 cups vegetable stock homemade recommended
  • 1 can coconut milk
For Nutritional Punch
  • 2 cups kale chopped
For the Finishing Touches
  • garnishes chopped cilantro, extra chili flakes, lime wedges, nigella seeds

Equipment

  • large, heavy-bottomed soup pot

Method
 

Step-by-Step Instructions
  1. Heat the coconut oil in a large, heavy-bottomed soup pot over medium heat for about 1 minute until it shimmers.
  2. Add the diced yellow onion and sauté for about 5 minutes until translucent.
  3. Sprinkle in the dried chili flakes, ground coriander, ground cumin, and ground turmeric. Sauté for 1 minute.
  4. Stir in the minced fresh ginger and minced garlic, cooking for another minute.
  5. Add the diced sweet potatoes and dry brown lentils; season with salt and pepper. Stir to combine.
  6. Pour in the vegetable stock and bring to a boil. Scrape up any browned bits from the bottom.
  7. Reduce heat to low, cover the pot, and simmer for about 30 minutes.
  8. Stir in the coconut milk and chopped kale, simmer for an additional 3-4 minutes.
  9. Taste and adjust seasoning as needed before serving hot, garnished with cilantro, extra chili flakes, lime wedges, and nigella seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 60gProtein: 15gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gSodium: 600mgPotassium: 750mgFiber: 15gSugar: 6gVitamin A: 12000IUVitamin C: 30mgCalcium: 100mgIron: 4mg

Notes

Leftovers can be refrigerated for up to 5 days. Freezes well for batch cooking.

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