Vegan Ginger Sweet Potato & Coconut Milk Stew
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.
Servings: 4 servings
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.
Notes
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.