Go Back
–+ servings

Ginger Sweet Potato Coconut Stew with Lentils

This cozy stew combines warming spices, creamy coconut milk, hearty sweet potatoes, and lentils for a perfectly balanced meal packed with nutrition and flavor.
Print Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Plant-based, Vegetarian
Calories: 270
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, small dice
  • ½-1 teaspoon dried chili flakes
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2-inch piece fresh ginger, peeled and minced
  • 3 cloves garlic, peeled and minced
  • Salt and ground black pepper, to taste
  • 1 ½ lbs sweet potatoes, peeled and diced into 1-inch pieces
  • ½ cup dry brown lentils, picked over
  • 4 cups vegetable stock
  • 13.5 oz can full-fat coconut milk
  • 1 bunch kale, stems removed and leaves chopped (about 4 packed cups)
  • To garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds

Equipment

  • Large heavy-bottomed soup pot
  • Knife
  • Cutting board
  • wooden spoon

Method
 

How to Make Ginger Sweet Potato Coconut Stew with Lentils
  1. Heat a large, heavy-bottomed soup pot over medium heat. Add 1 tablespoon of coconut oil and let it melt. Toss in the diced onions and sauté until translucent and soft, about 5 minutes.
  2. Sprinkle in dried chili flakes, ground coriander, ground cumin, and ground turmeric. Stir until fragrant, about 1 minute. Then add minced ginger and garlic, cooking for another minute. Season with salt and pepper.
  3. Stir in diced sweet potatoes, coating them in spices. Add lentils and mix everything together. Pour in vegetable stock, scraping up any browned bits. Cover and bring to a boil.
  4. Reduce heat to a simmer. Cook for about 30 minutes, or until sweet potatoes are tender, lentils are cooked, and liquid has reduced by one-third.
  5. Stir in full-fat coconut milk and chopped kale. Cover and let simmer for 3–4 minutes, or until kale is wilted. Adjust seasoning as needed.
  6. Serve hot, garnished with fresh cilantro, chili flakes, lime wedges, and nigella seeds as desired.

Nutrition

Calories: 270kcalCarbohydrates: 35gProtein: 6gFat: 13gSaturated Fat: 11gSodium: 600mgPotassium: 750mgFiber: 8gSugar: 5gVitamin A: 5400IUVitamin C: 35mgCalcium: 80mgIron: 2.4mg

Notes

This ginger sweet potato coconut stew is perfect for meal prep and makes great leftovers. Store in the fridge for up to 4 days or freeze for up to 2 months. Nutrition information is estimated based on common ingredients and serving sizes and may vary.

Tried this recipe?

Let us know how it was!