Ginger Sweet Potato Coconut Milk Stew for Cozy Nights

A delightful blend of flavors, this Ginger Sweet Potato Coconut Milk Stew is a nourishing vegan and gluten-free option perfect for cozy nights.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 1

Total Time 1 15

Servings: 4 bowls

Course: Soups

Cuisine: Vegan

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Base

2 tablespoons Coconut Oil Can substitute with olive oil or vegetable oil.
1 medium Yellow Onion Can use shallots for a milder taste.
1 teaspoon Dried Chili Flakes Adjust quantity to taste.
1 teaspoon Ground Coriander
1 teaspoon Cumin
1 teaspoon Turmeric Can use curry powder as a substitute.
2 tablespoons Fresh Ginger Peeled and minced.
3 cloves Garlic Can use garlic powder as an alternative.
to taste Salt
to taste Pepper

For the Stew

2 medium Sweet Potatoes Diced, can swap with butternut squash.
1 cup Dry Brown Lentils Red lentils can be used but will break down more.
4 cups Vegetable Stock Can substitute with water.
13.5 oz Full Fat Coconut Milk Could replace with cashew cream.
2 cups Kale Chopped, can substitute with Swiss chard or spinach.

For Garnishing

1/4 cup Chopped Cilantro
to taste Extra Chili Flakes
2 wedges Lime
1 teaspoon Nigella Seeds

Equipment

Large Pot

Method

Step-by-Step Instructions

Heat 2 tablespoons of coconut oil in a large pot over medium heat until melted and shimmering. Add one diced yellow onion and sauté for about 5 minutes until soft and translucent.
Sprinkle in 1 teaspoon of dried chili flakes, 1 teaspoon each of ground coriander, cumin, and turmeric. Sauté for an additional minute until fragrant.
Stir in 2 tablespoons of minced fresh ginger and 3 minced garlic cloves, cooking for another minute.
Introduce 2 medium diced sweet potatoes and 1 cup of dry brown lentils. Season with salt and pepper to taste.
Pour in 4 cups of vegetable stock, stirring to combine. Bring to a boil, then reduce heat, cover, and simmer for about 30 minutes.
Stir in one can of full-fat coconut milk and 2 cups of chopped kale. Simmer for an additional 3-4 minutes.
Taste the stew and adjust seasoning if necessary.
Ladle the stew into bowls and garnish with chopped cilantro, additional chili flakes, lime wedges, or nigella seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 700mgPotassium: 800mgFiber: 10gSugar: 6gVitamin A: 12000IUVitamin C: 60mgCalcium: 80mgIron: 3mg

Notes

Adjust the amount of chili flakes based on your heat preference. Using homemade vegetable stock can enhance the flavor.

Tried this recipe?

Let us know how it was!