Gingered sweet potato and coconut milk stew with lentil & kale😎

Gingered sweet potato and coconut milk stew with lentil & kale😎


  • 2 tablespoons coconut oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 2 large sweet potatoes, peeled and diced
  • 1 cup dry lentils, rinsed and drained
  • 1 can (14 oz) coconut milk
  • 4 cups vegetable broth
  • 2 teaspoons curry powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon turmeric
  • Salt and pepper to taste
  • 3 cups kale, stems removed and leaves chopped
  • Juice of 1 lime
  • Fresh cilantro, chopped (for garnish)


  1. In a large pot, heat coconut oil over medium heat. Add chopped onions and sauté until translucent.
  2. Add minced garlic and grated ginger to the pot. Sauté for an additional 1-2 minutes until fragrant.
  3. Stir in curry powder, ground cumin, turmeric, salt, and pepper. Mix well to coat the onions, garlic, and ginger with the spices.
  4. Add diced sweet potatoes and lentils to the pot. Stir to combine with the spice mixture.
  5. Pour in the coconut milk and vegetable broth. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the sweet potatoes and lentils are tender.
  6. Add chopped kale to the stew and cook for an additional 5-7 minutes until the kale is wilted.
  7. Stir in the lime juice for a burst of freshness.
  8. Taste and adjust seasoning as needed.
  9. Serve the stew hot, garnished with fresh cilantro.

This hearty stew is not only delicious but also packed with nutritious ingredients. Adjust the spice levels according to your preference, and feel free to customize with additional vegetables or toppings as desired. Enjoy!