Gingered Sweet Potato & Coconut Milk Stew w/ Lentils and Kale

Warmer weather is almost here, and there are a few cold days that continue to sneak in. Gingered Sweet Potato and Coconut Milk Stew with Lentils and Kale is a great one-pot meal packed with a depth of flavor, taste, and textures, making it super satisfying.

Satisfaction with food is the hub of Intuitive Eating.  This stew is one of those meals, that has me saying I want “this.” which is high on my satisfaction scale. From principle 5 of the Intuitive Eating Principles, ”When you are eating what you really want, in an environment that is inviting, the pleasure you derive will be a powerful force in helping you feel satisfied and content. By providing this experience for yourself, you will find that it takes just the right amount of food for you to decide you’ve had “enough.”

This is also a great recipe to recruit a family member, partner, or friend to help with some quick chopping, and you will be enjoying this hearty, delicious stew in under an hour and will make for great left-overs! GF and Vegan

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Gingered Sweet Potato and Coconut Milk Stew with Lentils and Kale

Yield

4 -6

Author

Original Recipe by The First Mess

Prep time

20 Min

Cook time

-61 Min

Total time

-41 Min

Ginger sweet potato and coconut milk stew are super flavourful, beautiful, and extra hearty with kale and lentils. Quick vegan dinner recipe!

Ingredients

• 1 tablespoon coconut oil or water
• 1 medium yellow onion, small dice
• 1/2-1 teaspoon dried chili flakes
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 2- inch piece fresh ginger, minced
• 3 garlic cloves, peeled and minced
• sea salt and ground black pepper, to taste
• 1 1/2 lbs (690 grams, or 2 medium) sweet potatoes, diced into 1-inch pieces
• 1/2 cup brown lentils, picked over
• 4 cups vegetable stock
• 5 oz (400 ml) can full-fat coconut milk
• 1 small bunch kale or spinach, stems removed, and leaves chopped (about 4 cups chopped packed kale).  If using baby spinach, there is no need to chop
• To Garnish, Top With
• chopped cilantro
• extra chili flakes
• lime wedges

Instructions

1. Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir. Saute the onions, occasionally stirring, until translucent and quite soft, about 5 minutes. 
2. Add the chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.
3. Add the sweet potatoes to the pot and stir to coat in the spices. 
4. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. 
5. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.
6. Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there are a couple of inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender for about 30 minutes. The liquid should also be reduced by almost a third.
7. Add the coconut milk and kale/spinach to the pot and stir. Place the lid on top and continue to simmer the stew until the kale/spinach is wilted and bright green, about 3-4 minutes. 
8. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili, etc., if necessary.
9. Serve the sweet potato and coconut milk stew hot with chopped cilantro, extra chili flakes, and lime wedges.
10. If you have leftovers, you may need to add additional vegetable stock when reheating, as soup tends to get thicker with time.

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