Ingredients
Scale
- 1 tablespoon coconut oil
- 1 medium yellow onion, small dice
- ½-1 teaspoon dried chili flakes
- ½ teaspoon ground coriander
- ½ teaspoon ground cumin
- ½ teaspoon ground turmeric
- 2-inch piece fresh ginger, peeled and minced
- 3 cloves garlic, peeled and minced
- Salt and ground black pepper, to taste
- 1 ½ lbs (690 grams) sweet potatoes, peeled and diced into 1-inch pieces
- ½ cup dry brown lentils, picked over
- 4 cups vegetable stock
- 13.5 oz (400 ml) can full fat coconut milk
- 1 bunch kale, stems removed and leaves chopped (about 4 packed cups of chopped kale)
- To garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds
Instructions
- Heat a large, heavy-bottomed soup pot over medium heat.
- Add the coconut oil to the pot and let it melt.
- Stir in the onions and sauté until they are translucent and quite soft, about 5 minutes.
- Incorporate the chili flakes, coriander, cumin, and turmeric. Sauté the spices until very fragrant, about 1 minute.
- Add the ginger and garlic to the pot. Cook for another minute.
- Season with a pinch of salt and pepper.
- Combine the sweet potatoes with the mixture, stirring to coat in the spices.
- Fold in the lentils and season everything liberally with salt and pepper.
- Pour in the vegetable stock and scrape up any browned bits from the bottom of the pot.
- Cover the pot and bring to a boil.
- Once boiling, lower the heat to a simmer. Continue simmering until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also reduce by almost a third.
- Stir in the coconut milk and kale. Place the lid back on top and continue to simmer until the kale is wilted and bright green, about 3-4 minutes.
- Season the stew again with salt and pepper, adjusting for preferred taste.
- Serve hot, garnished with chopped cilantro, extra chili flakes, lime wedges, and nigella seeds if using.
Notes
This stew is vegan and gluten-free, making it suitable for a variety of dietary needs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 6g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg