Gingered Sweet Potato and Coconut Milk Stew
A warm, comforting stew that combines the sweetness of sweet potatoes with the richness of coconut milk and the spice of ginger. It's healthy, hearty, and packed with nutrients.
Ingredients
Main Ingredients
- 2 large sweet potatoes, diced
- 1 can coconut milk
- 1 cup lentils, rinsed
- 4 cups vegetable broth
- 2 cups kale, chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tablespoon curry powder
- Salt and pepper to taste
- for cooking Olive oil
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until the onion is translucent.
- Add the grated ginger and curry powder, and cook for another minute.
- Stir in diced sweet potatoes and lentils.
- Pour in the vegetable broth and bring to a boil. Reduce to a simmer and cook for 20-25 minutes, or until sweet potatoes and lentils are tender.
- Stir in coconut milk and chopped kale, cooking for an additional 5 minutes until the kale is wilted.
- Season with salt and pepper to taste. Serve hot.
Notes
Cut the sweet potatoes into even-sized pieces to ensure they cook at the same rate. For a thicker stew, you can puree a portion of the stew with an immersion blender and mix it back in. Add other vegetables like carrots or bell peppers for extra nutrition.