This creamy vegan sweet potato and lentil stew with ginger, coconut milk and kale is easy to make, totally healthy and super delicious! The perfect one-pot recipe for a plant-based, gluten-free, and nutritious lunch or dinner!
*Note: Feel free to check out the recipe video + step-by-step pictures in the blog post above!
Heat the coconut oil in a serving pan or large pot and sauté the onions for 2-3 minutes until translucent. Then add the garlic, ginger and chili and sauté for 30 seconds. Then add the cumin, coriander, curry powder and turmeric and sauté briefly.
Add the sweet potatoes, lentils, a little salt and pepper and stir to coat. Pour in the vegetable broth and stir again. Cover the pan with a lid and bring to a boil. Then reduce the heat and simmer the stew for about 25 minutes, until the sweet potatoes and lentils are almost tender.
Stir in the coconut milk and kale. Cover and simmer the stew for further 5 minutes until the kale has collapsed. Then taste and adjust salt and pepper if needed. (If the stew is too thick, you can add more vegetable broth or water).
Serve the stew in bowls and garnish with chopped parsley or cilantro, chili flakes, sesame seeds and lime if desired.
Instead of sweet potatoes, you can use regular potatoes or pumpkin or squash, or a mixture of all. You can also replace some with root vegetables like parsnips, parsley root or cabbage vegetables like cauliflower, broccoli, Brussels sprouts & co.
Instead of kale, you can also use spinach or chard.
Keep in mind that other lentils may have different cooking times. Therefore, please always follow the package instructions if you want to use a different variety.
More information about the recipe, including tips for storing and freezing, are mentioned in the blog post above!