This Vegan Ginger Sweet Potato & Coconut Milk Stew is a warm and cozy dish, perfect for chilly days. It’s easy to make and full of flavor. Packed with nutritious ingredients, this stew will warm your heart and soul.
Why Make This Recipe
You should make this stew because it’s healthy, filling, and very easy to cook. It’s great for any day of the week and perfect for sharing with family and friends. With sweet potatoes, lentils, and kale, you get a tasty mix that everyone will love!
How to Make Vegan Ginger Sweet Potato & Coconut Milk Stew
Ingredients:
- Coconut Oil: 2 tablespoons
- Onion: 1, diced
- Garlic: 3 cloves, minced
- Fresh Ginger: 1 tablespoon, grated
- Sweet Potatoes: 2 large, peeled and cubed
- Red Lentils: 1 cup, rinsed
- Vegetable Broth: 4 cups
- Coconut Milk: 1 can (13.5 oz)
- Kale: 2 cups, chopped
Directions:
- In a large pot, heat the coconut oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger, and cook for another minute.
- Stir in the sweet potatoes, red lentils, vegetable broth, and coconut milk. Bring to a boil.
- Reduce the heat and simmer for about 20-25 minutes, or until the sweet potatoes and lentils are tender.
- Stir in the chopped kale and cook for an additional 5 minutes until wilted.
- Season with salt and pepper to taste before serving.
How to Serve Vegan Ginger Sweet Potato & Coconut Milk Stew
Serve this stew warm in bowls. You can enjoy it as is or with some crusty bread on the side. It’s a hearty meal that everyone will love!
How to Store Vegan Ginger Sweet Potato & Coconut Milk Stew
Store any leftover stew in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage. Just make sure to let it cool before freezing.
Tips to Make Vegan Ginger Sweet Potato & Coconut Milk Stew
- Make sure to rinse the lentils well before using.
- You can adjust the thickness of the stew by adding more or less vegetable broth.
- If you like it spicy, add some red pepper flakes for a kick!
Variation
You can add other vegetables like carrots or bell peppers for extra flavor. If you want a protein boost, toss in some chickpeas!
FAQs
Can I make this stew in advance?
Yes, you can make it a day ahead. Just reheat it on the stove before serving.
Is this dish gluten-free?
Yes, this stew is naturally gluten-free and suitable for most diets.
Can I use different greens instead of kale?
Absolutely! You can use spinach or Swiss chard if you prefer. Just add them at the end so they don’t overcook.
Vegan Ginger Sweet Potato & Coconut Milk Stew
Equipment
- Large Pot
Ingredients
Ingredients
- 2 tablespoons Coconut Oil
- 1 Onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Fresh Ginger, grated
- 2 large Sweet Potatoes, peeled and cubed
- 1 cup Red Lentils, rinsed
- 4 cups Vegetable Broth
- 1 can (13.5 oz) Coconut Milk
- 2 cups Kale, chopped
Instructions
- In a large pot, heat the coconut oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
- Add the garlic and ginger, and cook for another minute.
- Stir in the sweet potatoes, red lentils, vegetable broth, and coconut milk. Bring to a boil.
- Reduce the heat and simmer for about 20-25 minutes, or until the sweet potatoes and lentils are tender.
- Stir in the chopped kale and cook for an additional 5 minutes until wilted.
- Season with salt and pepper to taste before serving.