It’s hard to beat a good stew. A classic comfort food, warm, hearty stews fill our bellies and make us feel good. Perhaps they remind us of childhood, or perhaps they are just satisfying to tuck into after a long day. The best part about stew is that it is easy to make them nutritional powerhouses. This ginger sweet potato stew with coconut milk, lentils and kale is simple, healthy, and oh-so comforting.
Ginger Coconut Sweet Potato Stew with Kale and Lentils
What’s not to love about this sweet potato stew recipe from The First Mess? It’s bright orange color with gorgeous bursts of green kale make it as easy on the eyes as its creamy texture with a hint of spice does on the taste buds.
Nutritionally, it’s a 10 out of 10. Some healthy ingredients to highlight are:
Between all of these ingredients, this stew ensures that you will have a meal packed with vitamins, minerals, antioxidants, anti-inflammatories, fiber, protein, and healthy fats. It doesn’t get much better than that.
This sweet potato stew is easily adaptable in terms of spice level and what greens you put in. Feel free to adjust the recipe so that it suits your taste.
- 1 tablespoon coconut oil
- 1 medium level onion, diced
- ½ – 1 teaspoon dried chili flakes
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2-inch piece of fresh ginger, peeled and minced
- 3 cloves of garlic, minced
- Sea salt to taste
- Black pepper to taste
- 2 medium sweet potatoes, diced into 2-inch cubes (you can peel if you’d like)
- ½ cup brown lentils
- 4 cups vegetable stock
- 13.5 ounce (400 ml) can full-fat coconut milk
- 1 small bunch of kale, washed, stems removed, chopped
- Chili flakes
- Lime wedges
- Chopped cilantro
- Nigella seeds (aka Black Seed)
- Heat a large soup pot over medium heat and melt coconut oil.
- Saute the onions until translucent, about 5 minutes.
- Add the spices and stir until fragrant, about 1 minute.
- Add ginger and garlic and stir for another minute.
- Stir in salt and pepper.
- Add in the sweet potatoes and lentils and stir until everything is coated.
- Season again with salt and pepper.
- Add the vegetable stock and stir thoroughly, so everything is mixed well (no dry clumps).
- Put the lid on the pot and bring the soup to a boil.
- Lower the heat to a simmer with the lid slightly off the pot to allow for steam to escape.
- Simmer for about 30 minutes, until the sweet potatoes and lentils are both soft and tender.
- Stir in the coconut milk and kale. Put the lid back on and simmer until the kale is wilted, about 3 or 4 minutes.
- Check for seasoning and add more salt, pepper, or chilies, as desired.
Thank you to The First Mess for this easy, delicious one-pot sweet potato stew that’s ready to eat in less than an hour!
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