Ginger Sweet Potato Coconut Stew (Print Version)
# Ingredients:
→ For the stew
01 -
2 tbsp coconut oil
02 -
1 onion, diced
03 -
3 cloves garlic, minced
04 -
1 tbsp fresh ginger, grated
05 -
2 large sweet potatoes, peeled and cubed
06 -
1 cup red lentils, rinsed
07 -
4 cups vegetable broth
08 -
1 can (13.5 oz) coconut milk
09 -
2 cups chopped kale
→ Optional add-ins
10 -
1 tsp curry powder or turmeric
11 -
¼ tsp red pepper flakes
12 -
Juice of 1 lime
13 -
Fresh cilantro, for garnish
# Instructions:
01 -
Heat coconut oil in a large pot over medium heat. Add onion and sauté 3–4 minutes until translucent. Stir in garlic and ginger; cook 1 more minute.
02 -
Stir in cubed sweet potatoes and rinsed lentils until coated.
03 -
Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 15–20 minutes until potatoes are tender and lentils are cooked.
04 -
Stir in coconut milk and simmer uncovered for 5 minutes.
05 -
Stir in kale and cook 2–3 minutes until wilted. Season with salt, pepper, and any optional spices.
06 -
Add lime juice and garnish with cilantro if using. Serve hot.
# Notes:
01 -
Swap kale with spinach or other greens.
02 -
Serve with rice, quinoa, or crusty bread.