Ginger Sweet Potato And Coconut Milk Stew With Lentils & Kale Recipe

I’m sharing my Hearty Vegan Stew of gingered sweet potato, coconut milk, kale and lentils, a simple, quick vegan recipe that looks beautiful and comes together in no time.

I never thought a pot of sweet potatoes and coconut milk could make me pause, but this bowl did. I call it a Hearty Vegan Stew cause it keeps throwing little surprises at your mouth.

Rich coconut milk coats the sweet potatoes so every spoonful feels indulgent but not heavy, and there are layers of spice and texture that make you taste more with each bite. I dont like recipes that are predictable, and this one keeps changing as it cools so you cant tell what you’ll get next.

Try it when you want big flavor with zero drama.

Ingredients

• Packed with fiber and vitamin A they add natural sweetness and body.
• Hearty protein and fiber source, keeps stew filling and add texture.
• Creamy fat that softens spices, makes the dish rich and slightly sweet.
• Spicy, bright kick that aids digestion and lifts the whole flavor profile.
• Leafy green packed with vitamins, adds chew and a slightly bitter edge.
• Bring acidity and umami, balance sweetness and add a tangy brightness.
• Warm spices that provide depth and subtle savory warmth.
• Zesty acid that wakes flavors, adds bright sour lift at the end.
• Pungent and savory, small amount gives depth and irresistibly homey aroma.

Ingredient Quantities

• 1 tbsp olive oil or coconut oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 2 tbsp fresh ginger, grated (about a 2 inch piece)
• 1 tbsp curry powder
• 1 tsp ground cumin
• 1/4 tsp cayenne pepper or red pepper flakes, optional
• 1 lb (about 2 medium) sweet potatoes, peeled and cut into 1/2 inch cubes
• 1 cup dry brown or green lentils
• 1 (14 oz) can diced tomatoes
• 1 (14 oz) can full fat coconut milk
• 3 cups vegetable broth
• 4 cups chopped kale, stems removed
• 1 tbsp lime juice or juice of 1 lime
• 1 tbsp maple syrup or brown sugar, optional
• Salt n black pepper to taste
• Fresh cilantro for serving, optional

How to Make this

1. Prep everything first: peel and cut 1 lb sweet potatoes into 1/2 inch cubes, dice 1 medium yellow onion, mince 3 cloves garlic, grate 2 tbsp fresh ginger, rinse 1 cup brown/green lentils and pick out any stones, chop 4 cups kale removing the stems. Have your 14 oz can diced tomatoes, 14 oz full fat coconut milk, 3 cups vegetable broth, 1 tbsp oil, curry, cumin, cayenne, lime juice and maple syrup ready.

2. Heat 1 tbsp olive or coconut oil in a large pot over medium heat. Add the diced onion and a pinch of salt, sauté 5 to 7 minutes until soft and starting to brown, scrape the brown bits for extra flavor.

3. Add the minced garlic and grated ginger, cook 30 to 60 seconds until fragrant, dont let the garlic burn or it will get bitter.

4. Stir in 1 tbsp curry powder, 1 tsp ground cumin and 1/4 tsp cayenne or red pepper flakes if using. Toast the spices about 20 to 30 seconds so they bloom and get aromatic.

5. Add the cubed sweet potatoes, rinsed lentils, the can of diced tomatoes (with juices), 1 can full fat coconut milk and 3 cups vegetable broth. Give it a good stir, bring to a boil, then reduce to a simmer. Scrape the bottom so nothing sticks.

6. Simmer, partially covered, about 20 to 25 minutes until lentils are tender and sweet potatoes are fork tender. Stir occasionally and add a splash more broth or water if it gets too thick.

7. Stir in the chopped kale, cook another 3 to 5 minutes until wilted. Add 1 tbsp lime juice and 1 tbsp maple syrup or brown sugar if you want a hint of sweetness. Season with salt and black pepper to taste.

8. Taste and adjust: more lime for brightness, more salt for depth, or a dash more cayenne for heat. For a creamier texture mash a few sweet potato cubes against the side of the pot, or add a little extra coconut milk.

9. Serve hot topped with fresh cilantro and extra lime wedges. Leftovers keep well in the fridge for up to 4 days or freeze for longer, reheat gently on the stove adding a splash of broth if needed.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 qt) for sautéing, simmering and scraping the bottom
2. Cutting board — roomy enough for sweet potatoes and kale
3. Good chef’s knife for dicing and chopping
4. Vegetable peeler for peeling the sweet potatoes
5. Microplane or fine grater for the fresh ginger
6. Measuring cups and spoons for lentils, broth and spices
7. Wooden spoon or silicone spatula to stir and scrape up the brown bits
8. Fine mesh sieve or colander to rinse the lentils
9. Can opener and a ladle for serving

FAQ

Ginger Sweet Potato And Coconut Milk Stew With Lentils & Kale Recipe Substitutions and Variations

• Sweet potatoes: swap for cubed butternut squash, pumpkin, or hearty carrots — butternut is a 1:1 swap; carrots take a bit longer to soften, pumpkin cooks faster so cut bigger pieces.
• Coconut milk: use cashew cream (blend 1 cup soaked cashews with 1 cup water) for the same creaminess, or full fat dairy milk or plain yogurt if you dont need it vegan (stir yogurt off the heat so it doesnt split).
• Lentils: use red lentils for a creamier, slightly faster-cooking stew (reduce simmer time and maybe cut broth by 1/2 cup), or canned chickpeas for a firmer, chunkier texture (add near the end).
• Kale: substitute spinach, Swiss chard, collard greens, or frozen chopped kale; spinach wilts quickly so stir in at the end, collards need longer to tenderize.

Pro Tips

1) Caramelize the onions longer for real depth. Cook them low and slow until they’re nicely browned, scrape up those brown bits into the pot, and don’t be shy with salt while they sweat. It’ll give the whole curry a richer backbone.

2) Make the spices pop by toasting or blooming them right in the oil, but watch closely so they dont burn. If you want next level flavor dry toast whole cumin or coriander seeds in a pan, grind them and add with the powder.

3) Mind the lentil and potato textures. Brown or green lentils hold their shape so they may need a little more time or extra broth, red lentils will break down fast. If you like creamier texture roast or parboil some sweet potato cubes first or mash a portion near the end.

4) Finish for balance and storage. Reserve a little coconut milk to stir in at the end for fresh creaminess, add lime at the last minute for brightness, and taste for salt and sweet before serving. Leftovers thicken so add a splash of broth when reheating.