Vegan Gingered Sweet Potato & Coconut Milk Stew with Lentils & Kale
🌱 Vegan Gingered Sweet Potato & Coconut Milk Stew 🥥
This Vegan Gingered Sweet Potato & Coconut Milk Stew is a golden bowl of tender sweet potato, lentils, and kale in a gingery coconut broth. It’s creamy without dairy, filling without feeling heavy, and finished with cilantro, chili flakes, and a squeeze of lime. One pot. Big flavor.
I love how the ginger stays loud in this stew. The coconut milk makes it silky, the lentils make it dinner, and the kale wilts in at the end so it stays green. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Stew 💚
- 🌱 Completely vegan
- 🍠 Soft sweet potato
- 🫘 Protein-packed lentils
- 🥬 Kale at the end
- 🥥 Creamy coconut broth
- 🫚 Fresh ginger heat
The Secret to a Broth That Tastes Bright
Bloom the ginger, garlic, and turmeric in oil before the liquid goes in. That’s what makes the stew taste cooked, not just mixed. Add the kale in the last few minutes so it doesn’t turn army green. Lime at the table is what keeps the coconut from tasting flat.
Frequently Asked Questions ❓
Which lentils should I use? 🫘
Brown or green lentils hold their shape. Red lentils will melt into the broth and make it thicker.
Can I use spinach instead of kale? 🥬
Yes. Stir it in at the very end so it just wilts.
Is it spicy? 🌶️
Mild on its own. Chili flakes and lime at the end let everyone adjust their bowl.
🌱 Vegan Gingered Sweet Potato & Coconut Milk Stew
Ingredients 🛒
- 1 tablespoon oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon turmeric
- 1 teaspoon cumin
- ½ teaspoon chili flakes, plus more for serving
- 2 medium sweet potatoes, peeled and cubed
- 1 cup brown or green lentils, rinsed
- 3 cups vegetable broth
- 1 can (14 oz) full-fat coconut milk
- 1 teaspoon salt
- 4 cups chopped kale, stems removed
- Lime wedges and cilantro, for serving
Instructions 👩🍳
- Heat the oil in a pot. Cook the onion for 5 minutes. Add garlic, ginger, turmeric, cumin, and chili flakes. Cook 1 minute.
- Add the sweet potato, lentils, broth, coconut milk, and salt. Bring to a simmer.
- Cook 20–25 minutes, until the lentils and sweet potato are tender.
- Stir in the kale and cook 3 minutes, until wilted.
- Taste and add salt or lime. Serve with cilantro and extra chili flakes.
Nutrition
| Nutrient | Per serving (1/6) |
|---|---|
| Calories | 320 |
| Protein | 11g |
| Net carbohydrates | 32g |
| Total carbohydrates | 40g |
| Fiber | 8g |
| Total fat | 14g |
| Sodium | 620mg |
Estimates based on sweet potato, lentils, coconut milk, and kale. Exact numbers may vary by coconut milk brand.
Notes & Tips 💡
- If the stew is thicker than you like, add a splash of broth.
- A spoon of peanut butter stirred in at the end makes it extra rich.
- This freezes well for up to 3 months.
- Serve over rice if you want a bigger bowl.
This Vegan Gingered Sweet Potato & Coconut Milk Stew is creamy, gingery, and packed with lentils and kale. A golden weeknight pot. 🥥🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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