Ginger Sweet Potato Coconut Milk Stew With Lentils & Kale


With the winter days almost gone and the cold finally coming to an end, you’re probably glad it’s almost over. That being said, there are still some remaining cold days that have to go by. Instead of reminiscing the nice and hot summer days, try taking your summer at home by cooking something hot which will warm your soul and boost your health. This is the ideal recipe to make so you can endure the remaining few cold winter days.

Summer days are not far away with this sun-like orange-colored stew made with sweet potato and coconut milk. On the inside, you’ll see tree-like greens from the cilantro and kale. A stew is nothing without using any spices so, in this recipe, we use ginger, chili, and other additional spices. The stew will take you to taste-fairyland by exploring the tasteful spiciness, sweetness, and creaminess. If you want, you can also add a lime squeeze to even things out.

This recipe is very simple and does not require too many ingredients. However, when compared with traditional stews, this one has it all. The richness of it is just the right amount and not to mention the healthiness of all of the ingredients. That being said, here’s the recipe for this magnificent stew:

Serves: 4-6


  • 1 ½ lb. of sweet potatoes (peeled and diced into 1-inch pieces)
  • 4 cups of vegetable stock
  • 13.5 oz. can of coconut milk (full fat)
  • 1 tbsp. of coconut oil
  • 1 medium yellow onion (diced into small pieces)
  • ½ teaspoon of ground cumin
  • ½ teaspoon of ground turmeric
  • 2-inch piece of fresh ginger, peeled and minced
  • 3 garlic cloves, peeled and minced
  • ½ – 1 teaspoon of dried chili flakes
  • ½ teaspoon of ground coriander
  • ½ cup of brown lentils
  • 1 small bunch of kale (remove stems and leaves) about 4 cups chopped & lightly packed kale
  • Sea salt and ground black pepper

Ingredients for garnish:

  • extra chili flakes
  • chopped cilantro
  • lime wedges
  • Nigella seeds (optional)


Start by heating a large soup pot on medium heat. Put the coconut oil in the pot after it reaches medium heat and wait for it to melt. Add the chopped onions in the pot and stir them so they don’t burn up. Stir the onions occasionally until they become soft and translucent (about 5 minutes). After, add the cumin, chili flakes, coriander, and turmeric spices. Sauté the spices until they become very scented (1 minute). Add the garlic and the ginger in the mixture and let them cook for a minute. Add salt and pepper to the mixture (about a pinch of each).

After, add the diced sweet potatoes in the pot and mix them up so they’ll be covered with the spices. Add the lentils in the pot and stir the mixture again. Add salt and pepper to it once more to your liking and pour the vegetable stock and start stirring. If there are any burnt up brown bits on the bottom of the pot, scrape them. Put the lid on the pot and let it sit until it starts to boil.

When it starts to boil, simmer down the heat and put the lid a little bit out of the pot so the steam can escape. Let the stew simmer until the lentils are tender and sweet potatoes are falling apart (30 minutes approx.) You will notice the liquid coming to a third of what it was before.

After 30 minutes, add the kale and the coconut milk to the pot. Put the lid back on the pot after stirring. Let the stew simmer until the kale becomes bright green and wilted (3-4 minutes). Bring the stew back to a strong simmer and you can check if you want additional seasonings such as chili, salt, or pepper.

This stew is best served with chopped cilantro, lime wedges, extra chili flakes, and Nigella seeds.

Additional Notes:

  • Coconut milk is sweet by itself so you’re combining two sweet things (with the sweet potato) in this recipe. This is why you want to use lots of dried chili to balance the taste, however, you can add as much as you like.
  • Make your vegetable stock instead of using already made ones.
  • Instead of the kale, you can use chard or mustard greens.


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