Elevate your dining experience with this Vegan Ginger Sweet Potato & Coconut Milk Stew, a hearty and flavorful dish that brings together a symphony of spices, sweet potatoes, lentils, and kale. Crafted with a blend of aromatic ingredients, this stew is a delightful combination of warmth and nourishment.

The cooking process begins with sautéing onions in coconut oil, creating a fragrant base for the stew. The addition of dried chili flakes, ground coriander, cumin, and turmeric introduces layers of complexity to the flavor profile. Freshly minced ginger and garlic add a zesty kick, enhancing the overall aromatic appeal.

The star ingredients, sweet potatoes and brown lentils, infuse the stew with heartiness and texture. Vegetable stock forms the flavorful liquid base, creating a harmonious blend of spices and vegetables. As the stew simmers, the sweet potatoes become tender, and the lentils reach a delightful consistency.

To elevate the richness, a can of full-fat coconut milk is introduced, creating a creamy and luscious texture. The addition of kale brings a vibrant burst of color and nutritional value to the stew. The final result is a comforting and satisfying dish that is not only visually appealing but also packed with wholesome ingredients.

Garnish your bowl of Vegan Ginger Sweet Potato & Coconut Milk Stew with chopped cilantro, extra chili flakes, lime wedges, and nigella seeds for added depth and visual appeal. This stew is perfect for a quick and nourishing vegan dinner, offering a balance of sweetness, spiciness, and heartiness in every spoonful.

Whether you’re a seasoned vegan enthusiast or someone looking to incorporate more plant-based meals into your diet, this stew is a testament to the rich and diverse flavors that can be achieved without compromising on nutritional value. Enjoy the warmth and comfort of this delightful ginger-infused stew, a true culinary masterpiece that showcases the beauty of plant-based cooking.

Vegan Ginger Sweet Potato & Coconut Milk Stew With Lentils And Kale

Prep Time 20minutes minsCook Time 45minutes minsTotal Time 1hour hr 5minutes mins

Servings 6

  • 1 tablespoon coconut oil1 medium yellow onion, small dice½-1 teaspoon dried chili flakes (I use Diaspora Co’s ground Guntur Sannam Chillies)½ teaspoon ground coriander½ teaspoon ground cumin½ teaspoon ground turmeric2-inch piece fresh ginger, peeled and minced3 cloves garlic, peeled and mincedsea salt and ground black pepper, to taste1 ½ lbs (690 grams) sweet potatoes, peeled and diced into 1-inch pieces½ cup brown lentils, picked over4 cups vegetable stock13.5 oz (400 ml) can full fat coconut milk1 small bunch kale, stems removed and leaves chopped (about 4 cups chopped kale)To garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds
  • Instructions
  • Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third.Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.Serve the sweet potato and coconut milk stew hot with chopped cilantro, extra chili flakes, lime wedges, and Nigella seeds (if using).
  • Recipe Notes
  • Coconut milk is naturally sweet and so are sweet potatoes (obviously). I like to go in with a lot of dried chili to balance things out, but of course add as much as you feel comfortable with.Chard or mustard greens would also be delicious in place of the kale.You already know: I always recommend making your own vegetable stock. My go-to method here!
  • Ginger sweet potato and coconut milk stew is super flavourful, beautiful, and extra hearty with kale and lentils. Quick vegan dinner recipe!