Gingered Sweet Potato and Coconut Milk Stew
I make this gingered sweet potato and coconut milk stew on chilly evenings when I want something cozy, bright, and unfussy. It’s a one-pot comfort bowl: sweet potatoes and lentils simmered in creamy coconut milk with fresh ginger and garlicky aromatics, brightened at the end with kale. It’s quick enough for a weeknight but full-flavored enough to serve company.
Why you’ll love this dish
This stew hits a sweet spot: creamy yet light, filling without feeling heavy, and naturally vegetarian and dairy-free. Sweet potatoes add natural sweetness and beta-carotene, lentils supply plant protein and body, and coconut milk gives silkiness without dairy. It’s great for meal prep, budget-friendly, and kid-friendly if you skip the red pepper flakes.
If you enjoy similar flavors and want other comforting sweet-potato ideas, check my chicken and sweet potato curry recipe for another hearty weeknight option.
“A bowl that warms from the inside out — creamy, ginger-laced, and easy to make.” — a quick reader review
How this recipe comes together
This stew is straightforward and forgiving:
- Sauté aromatics (onion, garlic, ginger) to build flavor.
- Toss in diced sweet potatoes and rinsed lentils so they pick up the aromatics.
- Add vegetable broth and coconut milk, bring to a simmer, and cook until the potatoes and lentils are tender.
- Stir in kale at the end to keep it bright and slightly chewy.
- Season and serve.
The whole process takes about 35–40 minutes active time, mostly hands-off while it simmers.
What you’ll need
- 2 large sweet potatoes, peeled and diced (about 4–5 cups)
- 1 can coconut milk (13–14 oz; full-fat gives richer texture) — light coconut milk will work but the stew will be thinner
- 1 onion, chopped (yellow or sweet)
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 cups kale, chopped (stems removed)
- 1 cup lentils, rinsed (brown or green recommended)
- 4 cups vegetable broth
- 1 tablespoon olive oil
- Salt and pepper, to taste
- Red pepper flakes (optional, for heat)
Notes: Brown or green lentils hold their shape well; red lentils will break down and make the stew thicker and creamier. If you don’t have kale, spinach or Swiss chard are acceptable swaps; add later in the cooking so they don’t overcook.
Step-by-step instructions
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes.
- Add the minced garlic and grated ginger; cook 30–60 seconds, stirring, until fragrant. Do not let them burn.
- Stir in the diced sweet potatoes and rinsed lentils, tossing to coat everything in the aromatics.
- Pour in the 4 cups of vegetable broth and the can of coconut milk. Raise the heat to bring the mixture to a gentle boil.
- Reduce heat to low and let simmer uncovered for 20–25 minutes, stirring occasionally, until the sweet potatoes and lentils are tender.
- Add the chopped kale and cook 4–5 minutes more, until the kale is wilted but still bright green.
- Season with salt, pepper, and optional red pepper flakes to taste. Serve hot.
If you want a thicker stew, simmer a few minutes longer uncovered; for thinner, add a splash of extra broth.
In case you’re juggling multiple slow-cooker meals, my slow-cooker favorite for different flavors is this slow-cooker honey garlic chicken.
Serving suggestions
- Ladle into bowls and finish with a squeeze of lime or a sprinkle of chopped cilantro for brightness.
- Serve over steamed rice, quinoa, or with warm naan to soak up the coconut broth.
- Add a crunchy topping: toasted pumpkin seeds, chopped peanuts, or crispy shallots.
- For extra protein, top with Greek yogurt (or coconut yogurt for dairy-free) or stir in cooked shredded chicken.
Plating tip: a shallow bowl with a little rice in the center and stew spooned around makes a restaurant-style presentation.
Storage and reheating tips
- Refrigerator: Store cooled stew in an airtight container for up to 3–4 days.
- Freezer: Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheating: Gently rewarm on the stovetop over low-medium heat, stirring occasionally. If the coconut milk separates or the stew thickens, add a splash of broth or water and whisk to recombine. Microwave reheating is fine for single servings—cover loosely and stir halfway through.
Food safety note: cool leftover stew to room temperature no more than 2 hours after cooking, then refrigerate.
Pro chef tips
- Toast your spices (if adding any like cumin or coriander) in the pan before adding the onions for deeper flavor.
- Grate ginger with a microplane for the most aromatic result.
- Rinse lentils and pick out any debris; no pre-soaking required for brown/green lentils.
- Keep kale stems out — they’re fibrous and delay even cooking; toss stems into a vegetable stock if you compost.
- If you want a creamier mouthfeel without extra fat, mash a cup of cooked sweet potato into the stew to thicken naturally.
If you like hearty potato-and-protein combos, you may also enjoy the loaded flavors of this loaded steak and potato bake for a dinner-night alternative.
Creative twists
- Thai-inspired: add a tablespoon of red curry paste and finish with lime juice and basil.
- Smoky: stir in 1 teaspoon smoked paprika and top with crispy bacon (or coconut bacon for vegan).
- Chunkier: skip blending and add more diced vegetables (carrots, bell pepper) for extra texture.
- Protein boost: stir in cooked chickpeas or shredded rotisserie chicken at the end.
Common questions
Q: Can I make this gluten-free and vegan?
A: Yes. The base ingredients are naturally gluten-free and vegan. Just confirm your vegetable broth is gluten-free and use coconut or plant yogurt if topping.
Q: Which lentils are best — red, green, or brown?
A: Brown or green lentils hold their shape and give a pleasant bite; red lentils cook faster and break down, which makes the stew thicker and creamier.
Q: Can I make this in a slow cooker?
A: You can; sauté the onions, garlic, and ginger first, then transfer everything to the slow cooker. Cook on low for 4–6 hours or high for 2–3 hours. Add kale in the last 15–30 minutes.
Q: My coconut milk split when reheating. How do I fix that?
A: Reheat gently over low heat and stir. If it’s separated, add a splash of broth and whisk; blending briefly with an immersion blender smooths it out.
Conclusion
If you want more plant-forward stew inspirations, this version is close in spirit to recipes like the one featured on First Mess’s Ginger Sweet Potato Coconut Milk Stew, which leans into whole-food, seasonal ingredients. For a ready-to-follow variation with similar ingredients and clear nutrition notes, see the recipe at Prevention RD’s Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale.
Enjoy a steaming bowl — it’s comfort food that feels good to eat and easy to make.
Gingered Sweet Potato and Coconut Milk Stew
Ingredients
Method
- Heat 1 tablespoon of olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 4–5 minutes.
- Add the minced garlic and grated ginger; cook 30–60 seconds, stirring, until fragrant. Do not let them burn.
- Stir in the diced sweet potatoes and rinsed lentils, tossing to coat everything in the aromatics.
- Pour in the 4 cups of vegetable broth and the can of coconut milk. Raise the heat to bring the mixture to a gentle boil.
- Reduce heat to low and let simmer uncovered for 20–25 minutes, stirring occasionally, until the sweet potatoes and lentils are tender.
- Add the chopped kale and cook 4–5 minutes more, until the kale is wilted but still bright green.
- Season with salt, pepper, and optional red pepper flakes to taste. Serve hot.
