Ginger Sweet Potato and Coconut Milk Stew with Kale & Lentils

This creamy comforting, hearty and nutritious ginger sweet potatoes is loaded with texture and good-for -you ingredients like sweet potatoes, ginger, lentils and kale. This stew is dairy-free and vegan, and because of all the plant-base protein, you will be amazed just how filling it is!!

It is hard to beat a good stew. A classic comfort food, warm, hearty stews fill our bellies and make us feel good. The best part about stew is that it is easy to make them nutritional powerhouses. This ginger sweet potatoes stew with coconut milk, lentils and kale is simple, healthy, and oh-so comforting.

What's not to love about this sweet potatoes stew recipe? It is bright orange colour with gorgeous bursts of green kale make it as easy on the eyes as its creamy texture with a hint of spice does on the taste buds.

Ingredients:

• 1 tbsp coconut oil or any cooking 
• 1 large onions, diced
• ½- 1 tsp dried chilli flakes, or to taste
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp ground turmeric
• 2 inch piece of ginger, peeled and minced
• 4 cloves garlic, minced
• salt to taste
• black pepper to taste
• 2 large sweet potatoes, diced into 2-inch cubes
• ¾ cup brown lentils
• 5 cups vegetable stock
• 1 tin full fat coconut milk
• bunch of chopped kale, add more if desire

Garnish (optional) :

• chilli flakes
• lime wedges
• chopped coriander
• nigella seeds

Method:

Heat a large pot over a medium heat and melt coconut oil. 

Sauté the onions until translucent, about 5 minutes.

Add the spices and stir until fragrant, about 1 minutes.

Add ginger and garlic and stir for another minute.

Stir in salt and pepper.

Add in the sweet potatoes and lentils and stir until everything is coated.

Season again with salt and pepper.

Add the vegetable stock and stir thoroughly, so everything is mixed well, no dry clumps.

Put the lid on the pot and bring the soup to a boil.

Lower the heat to simmer with the lid slightly off the pot to allow for steam to escape.

Simmer for about 30 minutes, until the sweet potatoes and lentils are both soft and tender.

Stir in the coconut milk and kale. Put the lid back on and simmer until the kale is wilted, about 4-5 minutes.

Check for seasoning and add more salt, pepper or chillies as desired.