Description
This Ginger Sweet Potato Coconut Milk Stew features a delightful blend of spices, creamy coconut, and vibrant vegetables, making it a hearty choice for any home cook seeking comfort food. Perfect for a quick dinner or as a nutritious meal prep option, this dish brings warmth and flavor in every spoonful.
Ingredients
- Coconut oil
- Yellow onion
- Dried chili flakes
- Ground coriander
- Ground cumin
- Ground turmeric
- Fresh ginger
- Garlic
- Sweet potatoes
- Dry brown lentils
- Vegetable stock
- Coconut milk
- Kale
- Fresh cilantro
- Extra chili flakes
- Lime wedges
- Nigella seeds
Instructions
- Heat coconut oil in a large pot over medium heat.
- Sauté diced onion until translucent.
- Add dried chili flakes, coriander, cumin, turmeric, ginger, garlic, salt, and pepper; sauté until fragrant.
- Stir in diced sweet potatoes and brown lentils; season with salt and pepper.
- Add vegetable stock and stir to combine; bring to a boil, then reduce to a simmer for 30 minutes.
- After 30 minutes, stir in coconut milk and kale; season to taste.
- Serve garnished with cilantro, chili flakes, lime, and nigella seeds.
Notes
Store leftovers in an airtight container for up to 5 days in the fridge.
This stew can be frozen for up to 3 months; thaw in the fridge before reheating.
Always taste and adjust seasoning as needed.
Nutrition
- Serving Size: 1 cup
- Calories: 360
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 12g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 10g
- Protein: 9g
- Cholesterol: 0mg