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Vegan Ginger Sweet Potato & Coconut Milk Stew with Lentils and Kale

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This Vegan Ginger Sweet Potato & Coconut Milk Stew is the perfect comfort food—creamy, hearty, and packed with nourishing ingredients. Made with protein-rich lentils, sweet potatoes, and kale, it’s infused with warming spices like ginger, turmeric, and cumin for a deep, rich flavor. The addition of coconut milk creates a luxurious, silky texture, making every bite both wholesome and indulgent.

This one-pot meal is easy to make and perfect for meal prep, as the flavors continue to develop over time. Whether you’re looking for a quick weeknight dinner or a nutrient-dense dish to fuel your body, this stew is a delicious and satisfying choice. Plus, it’s gluten-free, dairy-free, and 100% plant-based—a meal that everyone can enjoy!

Ingredients

Scale
  • 2 tablespoons olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • 2 medium sweet potatoes, peeled and diced
  • 1 cup dried red lentils, rinsed
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 2 cups chopped kale (or spinach)
  • 1 tablespoon lime juice
  • Salt and black pepper to taste
  • Fresh cilantro and toasted coconut flakes for garnish (optional)

Instructions

  • Heat olive oil in a large pot over medium heat. Add the diced onion and cook until softened, about 3-4 minutes.

    Stir in the garlic and grated ginger, cooking for another minute until fragrant.

    Add the cumin, coriander, turmeric, smoked paprika, and cayenne pepper. Stir to coat the onions and release the spices’ aroma.

    Add the diced sweet potatoes, rinsed lentils, coconut milk, and vegetable broth. Stir well and bring to a gentle boil.

    Reduce heat and simmer for 20-25 minutes, stirring occasionally, until the lentils and sweet potatoes are tender.

    Stir in the chopped kale and let it wilt for about 2-3 minutes.

    Remove from heat and add lime juice, then season with salt and black pepper to taste.

    Serve warm, garnished with fresh cilantro and toasted coconut flakes if desired.

     

Notes

  • Storage: Keeps well in the refrigerator for up to 5 days. Reheat with a splash of broth or coconut milk to refresh the consistency.
  • Freezing: This stew freezes beautifully for up to 3 months. Store in airtight containers and thaw overnight in the fridge before reheating.
  • Adjusting Consistency: If the stew is too thick, add extra vegetable broth. If too thin, let it simmer longer to reduce.
  • Spice Level: Adjust the cayenne pepper to control the heat. Add more for spice lovers or omit for a mild version.
  • Substitutions: Swap kale for spinach, use green or brown lentils instead of red, or replace sweet potatoes with butternut squash.
  • Serving Suggestions: Delicious with rice, quinoa, crusty bread, or a fresh side salad.

This stew is the ultimate healthy comfort food, combining rich flavors, vibrant colors, and nourishing ingredients in one cozy bowl. Enjoy! 🍲💛

Find it online: https://claradelish.com/vegan-ginger-sweet-potato-coconut-milk-stew-with-lentils-and-kale/