Ginger Sweet Potato Coconut Milk Stew
Ingredients
The stew
-
1
tablespoon
coconut oil
-
1
medium
yellow onion
-
½-1
teaspoon
dried chili flakes
-
½
teaspoon
ground coriander
-
½
teaspoon
ground cumin
-
½
teaspoon
ground turmeric
-
2
inches
fresh ginger
-
3
cloves
garlic
-
1 ½
lbs
sweet potatoes
-
½
cup
brown lentils
-
4
cups
vegetable stock
-
13.5
oz
coconut milk
-
1
small bunch
kale
For garnish
-
to taste
chopped cilantro
-
to taste
extra chili flakes
-
to taste
lime wedges
-
to taste
nigella seeds
Instructions
- Heat a large soup pot over medium heat and melt the coconut oil.
- Add the diced onions and sauté until translucent.
- Stir in the chili flakes, coriander, cumin, and turmeric, cooking until fragrant.
- Add the minced ginger and garlic, cooking for another minute.
- Season with salt and pepper, then add the diced sweet potatoes and lentils, stirring to coat.
- Pour in the vegetable stock and bring to a boil, scraping any browned bits from the pot.
- Once boiling, reduce heat to a simmer and cover slightly, cooking until sweet potatoes and lentils are tender.
- Stir in the coconut milk and chopped kale, cooking until the kale is wilted.
- Adjust seasoning as needed and serve hot with garnishes.
Nutrition Facts (estimated)
Servings
6
Calories
350
Total fat
15g
Total carbohydrates
50g
Total protein
10g
Sodium
500mg
Cholesterol
0mg
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