Description
A one-pot vegan stew made with sweet potatoes, lentils, kale, and creamy coconut milk. Seasoned with ginger and warm spices for a comforting and flavorful meal.
Ingredients
1 tablespoon coconut oil
1 medium yellow onion, chopped
½–1 teaspoon crushed red pepper flakes
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground turmeric
2-inch fresh ginger, minced
3 garlic cloves, minced
Salt and pepper to taste
1½ lbs sweet potatoes, diced
½ cup brown lentils
4 cups vegetable broth
1 (13.5 oz) can full-fat coconut milk
1 bunch kale, chopped
Optional garnishes: cilantro, chili flakes, lime wedges, nigella seeds
Instructions
1. Heat coconut oil in a large pot and cook onion until soft.
2. Add spices and toast briefly.
3. Stir in garlic and ginger and cook another minute.
4. Add sweet potatoes and lentils; mix well.
5. Pour in vegetable broth and bring to a boil.
6. Reduce heat and simmer covered for 30 minutes.
7. Stir in coconut milk and kale and simmer uncovered for 5 minutes.
8. Season to taste and serve with garnishes.
Notes
Use chard or collard greens in place of kale.
Try red lentils for a smoother texture.
Add chickpeas for extra protein.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Plant-Based
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: Varies
- Fat: 18g
- Saturated Fat: 13g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 7g
- Protein: 10g
- Cholesterol: 0mg