This warming Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale blends bright ginger, creamy coconut milk, and hearty red lentils into a simple weeknight meal. It cooks in one pot and feels rich without heavy cream. 
For a similar creamy base, try this creamy cauliflower soup if you want a lighter starter or side.
What makes this Ginger Sweet Potato stew special
I love this stew for cold evenings and busy nights. It balances sweet roasted sweet potato, warm ginger, and fragrant coconut milk. The lentils add protein and body. Kale gives a fresh, leafy bite that brightens each spoonful. The flavors remind me of rustic comfort food and simple pantry cooking. If you like cozy, saucy bowls, this dish sits right there with other homey mains like an apple cider stew but with tropical notes from the coconut milk.
Ingredients and flexible swaps
Start with a short list of pantry and fresh items. You’ll need sweet potatoes, red lentils, full-fat or light coconut milk, kale, fresh ginger, onion, garlic, vegetable broth, and a few warm spices. These ingredients give the stew its rounded texture and layered taste.
Key ingredients
- Sweet potatoes, peeled and cubed
- Red lentils (they break down and thicken the stew)
- Coconut milk (for creaminess)
- Kale, roughly chopped
- Fresh ginger, onion, garlic
- Vegetable broth, salt, pepper, optional chili flakes
You can serve on rice or with crusty bread.
Substitutions and swaps
If you prefer different greens, swap kale for spinach or Swiss chard. Use brown or green lentils if you want firmer beans, though you’ll need a bit more cooking time. For a nut-free option, coconut milk is fine; for lower fat, use light coconut milk.
A tasty variation (optional)
Add a can of diced tomatoes and a teaspoon of smoked paprika for a slightly tangy twist. For a heartier bowl, stir in cooked chickpeas at the end. If you like chilled salads, try a bright side like this black bean and corn pasta salad.
How to cook this stew
Use a large pot or Dutch oven. Work in stages: soften aromatics, add sweet potato and lentils, pour in broth and coconut milk, then simmer until tender. Finish with chopped kale and a squeeze of lime.
Step-by-step cooking instructions
- Sauté diced onion, garlic, and grated ginger in oil until soft.
- Add cubed sweet potato, lentils, spices (cumin, coriander, salt), and toast briefly.
- Stir in broth and coconut milk. Bring to a simmer and cook until lentils and potatoes are tender (15–20 minutes).
- Stir in kale and cook until wilted. Adjust seasoning and finish with lime juice.
| Step | Details |
|---|---|
| 1 | Sauté aromatics until fragrant, about 4–5 minutes. |
| 2 | Add sweet potato and lentils; stir for 1–2 minutes. |
| 3 | Pour in broth and coconut milk; simmer 15–20 minutes. |
| 4 | Stir in kale and finish with lime juice. |
For a different lentil texture, see this brown lentil sweet potato curry for timing tips.
Keeping and warming leftovers
Storage tips
Cool the stew to room temperature, then transfer to airtight containers. It lasts 3–4 days in the fridge. For longer storage, freeze in portions for up to 3 months.
How to reheat
Reheat gently on the stove with a splash of broth or water. Microwave in short bursts, stirring between intervals. Add a little lime juice after reheating to freshen flavors.
Why you’ll make it again
It tastes better the next day as spices meld. It’s an easy make-ahead lunch or dinner that travels well.
PrintGinger Sweet Potato Coconut Milk Stew
A warming stew blending roasted sweet potatoes, fresh ginger, and creamy coconut milk, perfect for busy weeknights.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Ingredients
- 2 sweet potatoes, peeled and cubed
- 1 cup red lentils
- 1 can coconut milk (full-fat or light)
- 4 cups vegetable broth
- 2 cups kale, roughly chopped
- 1 tablespoon fresh ginger, grated
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon coriander
- Salt and pepper to taste
- Optional: chili flakes
Instructions
- Sauté diced onion, garlic, and grated ginger in oil until soft (about 4–5 minutes).
- Add cubed sweet potato, lentils, and spices; stir for 1–2 minutes.
- Pour in broth and coconut milk; bring to a simmer and cook until lentils and potatoes are tender (15–20 minutes).
- Stir in kale and cook until wilted. Adjust seasoning and finish with lime juice.
Notes
This stew tastes even better the next day as the spices meld. It is forgiving to substitutions – feel free to swap kale with spinach or Swiss chard.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 10g
- Protein: 15g
- Cholesterol: 0mg
FAQs
Can I make this stew vegan?
Yes. Use vegetable broth and coconut milk. The recipe uses only plant ingredients by default.
Can I freeze the stew?
Yes. Freeze in meal-sized portions. Thaw overnight in the fridge before reheating.
How can I change the heat level?
Add chili flakes or a diced chili when sautéing aromatics. Reduce or skip chili to keep it mild.
What other greens work if I don’t have kale?
Spinach, Swiss chard, or collard greens all work. Add them near the end so they don’t overcook.
Final notes: This Ginger Sweet Potato and Coconut Milk Stew with Lentils and Kale is forgiving and friendly to substitutions. It makes a filling weeknight meal and a reliable leftover. Serve it over rice or with warm flatbread for a simple, satisfying bowl.
For another version and inspiration on a coconut-based sweet potato stew, see the original recipe at Thai Peanut Chicken.
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