Sweet Potato Coconut Stew
A warming vegan stew made with sweet potatoes, lentils, fresh ginger, and creamy coconut milk. Finished with kale and fresh herbs, this nourishing one-pot meal is rich in fiber, plant-based protein, and healthy fats. Perfect for cozy weeknight dinners or meal prepping.
Equipment
- 1 large heavy-bottomed soup pot (6-quart)
- 1 Sharp Chef’s Knife
- 1 cutting board
- 1 wooden spoon or spatula
- 1 set measuring cups and spoons
- 1 ladle for serving
Ingredients
- 1 tablespoon coconut oil
- 1 medium yellow onion finely diced
- 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 minced
- Sea salt and black pepper to taste
- 1 ½ lbs 690 g sweet potatoes, peeled and cut into 1-inch cubes
- ½ cup brown lentils rinsed and sorted
- 4 cups vegetable broth
- 1 can 13.5 oz / 400 ml full-fat coconut milk
- 1 small bunch kale stems removed, leaves chopped (about 4 cups)
- Garnish: chopped fresh cilantro lime wedges, nigella seeds, extra chili flakes (optional)
Instructions
- Prepare the cooking base: Place a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add the coconut oil and let it melt completely. Once the oil is shimmering, add the diced onion. Cook, stirring often, until the onion becomes soft, translucent, and lightly golden around the edges, about 5 minutes. This step builds a flavorful foundation for the stew.
- Bloom the spices: Sprinkle in the dried chili flakes, ground coriander, cumin, and turmeric. Stir constantly for about 1 minute to coat the onions and allow the spices to bloom. You’ll notice the mixture becoming very fragrant—this quick toasting step deepens the flavor and prevents the spices from tasting raw.
- Add aromatics for depth: Stir in the minced ginger and garlic. Continue cooking for another minute, stirring often so the garlic doesn’t burn. The mixture should smell warm and inviting, with layers of spice, ginger heat, and sweet onion. Add a light pinch of salt and black pepper to start seasoning the base.
- Incorporate sweet potatoes and lentils: Add the diced sweet potatoes to the pot and stir well so that every piece is coated in the spice-onion mixture. Next, pour in the rinsed lentils and mix again to evenly combine. Season generously with salt and pepper at this stage, since both lentils and potatoes absorb flavor while cooking.
- Simmer the stew slowly: Pour in the vegetable broth and use your spoon to scrape up any caramelized bits stuck to the bottom of the pot—this adds extra flavor. Increase the heat to bring the mixture to a boil, then immediately reduce it to a gentle simmer. Place the lid on the pot slightly askew, leaving a small gap for steam to escape. Simmer for about 30 minutes, or until the lentils are tender and the sweet potatoes are soft enough to mash easily with a fork. The liquid should reduce by nearly one-third, giving the stew a naturally thick texture.
- Enrich with coconut milk and greens: Once the lentils and sweet potatoes are cooked through, pour in the coconut milk and stir to combine. Add the chopped kale, pushing it into the hot stew so it wilts. Cover the pot and continue cooking for another 3–4 minutes, just until the kale softens and turns a vibrant green.
- Adjust seasoning to taste: Taste the stew and adjust the seasoning as needed. Add more salt for depth, black pepper for sharpness, or extra chili flakes for heat. The balance of flavors should be gently sweet from the coconut milk and sweet potatoes, earthy from the lentils, and bright with ginger and spice.
- Serve and garnish beautifully: Ladle the hot stew into bowls. Garnish with chopped fresh cilantro, a sprinkle of nigella seeds if available, and a squeeze of lime juice to brighten the flavors. For extra heat, add more chili flakes on top. Serve with warm flatbread, rice, or crusty bread to soak up the creamy broth.
Notes
- This stew is naturally vegan, gluten-free, and dairy-free, making it suitable for a variety of diets.
- Sweet potatoes add natural sweetness and are rich in fiber, vitamins, and minerals, while lentils provide plant-based protein and additional fiber.
- Coconut milk contributes creaminess and healthy fats, balancing the sweetness of the potatoes.
- Adjust the chili flakes according to your spice preference; the stew is flexible, so you can make it mild or fiery.
- Kale is recommended, but other hearty greens like Swiss chard, collard greens, or mustard greens work beautifully.
- For faster cooking, pre-soaked or canned lentils can be used, just reduce the liquid slightly.
- This stew freezes well (omit kale when freezing) and reheats easily, making it perfect for meal prep.
