Sweet Potato Stew (Ginger Coconut Lime)
Softened sweet potato and lentils simmer in a ginger, lime, and coconut milk-infused broth for the most delicious sweet potato stew! Watch the video below to see how I make it in my kitchen.
Servings: 5
Equipment
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 medium yellow onion diced
- 4 garlic cloves minced
- 2 tablespoons finely grated fresh ginger
- 2 teaspoons ground cumin
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- ½ teaspoon ground black pepper
- ½ teaspoon turmeric
- ¼ teaspoon cinnamon
- ¼ teaspoon red pepper flakes
- 1 cup dried green lentils rinsed
- 2 pounds sweet potatoes peeled and diced into 1-inch pieces
- 4 cups vegetable broth
- 1 (13.5-ounce) can full-fat coconut milk
- 4 cups chopped kale stems removed (from about 1 bunch)
- 1 lime juiced (about 2 tablespoons of juice) plus more for garnish
- ¼ cup roughly chopped fresh cilantro plus more for garnish
Instructions
- Cook the onion and spices. Heat the oil in a large pot or Dutch oven over medium-high heat. Add the onion and cook for 4 to 5 minutes, until softened. Add the garlic, ginger, cumin, salt, coriander, black pepper, turmeric, cinnamon, and red pepper flakes. Stir for another 30 seconds to bloom the spices.
- Add the vegetables and liquid. Add the green lentils, sweet potato, vegetable broth, and coconut milk. Bring to a boil, then reduce the heat to low, cover, and simmer for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the sweet potatoes are nearly fall-apart soft but still hold their shape.
- Add the greens. Stir in the kale and simmer for another 3 to 4 minutes, until wilted.
- Finish it off. Remove from the heat and stir in the lime juice and cilantro.
- Serve. Ladle into bowls and garnish with extra cilantro, a squeeze of fresh lime, and an extra sprinkle of ground black pepper.
Notes
- This makes 5 servings of about 2 cups each.
- This stew is perfectly spiced for me, as written. But, if you'd like it extra spicy, you always can add a drizzle of chili crisp oil on top! This is the same oil I use in my Asian cucumber salad recipe.
- Recipe adapted from The First Mess.
Nutrition
Calories: 535kcal | Carbohydrates: 71g | Protein: 16g | Fat: 23g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 592mg | Potassium: 1306mg | Fiber: 20g | Sugar: 11g | Vitamin A: 27536IU | Vitamin C: 29mg | Calcium: 160mg | Iron: 8mg