Go Back
Bowl of gingered sweet potato and coconut milk stew with fresh herbs

Gingered Sweet Potato and Coconut Milk Stew

A comforting one-pot stew made with sweet potatoes, lentils, and coconut milk, brightened with kale and fresh ginger, perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Vegan, Vegetarian
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 large sweet potatoes, peeled and diced about 4–5 cups
  • 1 can coconut milk (13-14 oz) full-fat gives richer texture
  • 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)

Method
 

Cooking
  1. 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.
  2. Add the minced garlic and grated ginger; cook 30–60 seconds, stirring, until fragrant. Do not let them burn.
  3. Stir in the diced sweet potatoes and rinsed lentils, tossing to coat everything in the aromatics.
  4. 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.
  5. Reduce heat to low and let simmer uncovered for 20–25 minutes, stirring occasionally, until the sweet potatoes and lentils are tender.
  6. Add the chopped kale and cook 4–5 minutes more, until the kale is wilted but still bright green.
  7. Season with salt, pepper, and optional red pepper flakes to taste. Serve hot.

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.