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Ginger Sweet Potato Coconut Milk Stew

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A warming stew blending roasted sweet potatoes, fresh ginger, and creamy coconut milk, perfect for busy weeknights.

Ingredients

Scale
  • 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

  1. Sauté diced onion, garlic, and grated ginger in oil until soft (about 4–5 minutes).
  2. Add cubed sweet potato, lentils, and spices; stir for 1–2 minutes.
  3. Pour in broth and coconut milk; bring to a simmer and cook until lentils and potatoes are tender (15–20 minutes).
  4. 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

Find it online: https://recipesunfolded.com/ginger-sweet-potato-stew/

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