Ginger Sweet Potato Stew (Print Version)
# Ingredients:
→ Stew Ingredients
01 -
1 onion, chopped small
02 -
1 tbsp grated fresh ginger
03 -
3 minced garlic cloves
04 -
2 cups kale, roughly chopped
05 -
2 tbsp coconut oil
06 -
4 cups vegetable stock
07 -
1 can coconut milk (13.5 oz)
08 -
1 cup rinsed red lentils
09 -
2 large sweet potatoes, diced into cubes
→ Extras You Can Add
10 -
A squeeze of lime juice from 1 lime
11 -
Fresh cilantro leaves as topping
12 -
1 tsp ground turmeric or curry spice
13 -
A pinch of red chili flakes (about ¼ tsp)
# Instructions:
01 -
Add lentils and diced sweet potatoes to the pot, stirring so everything gets mixed well.
02 -
Add kale and cook for a couple of minutes, stirring occasionally. Let it soften just a bit.
03 -
Warm coconut oil in a big pot over medium heat. Toss in diced onion and cook 3–4 minutes until the onion softens. Add ginger and garlic, and let it cook for another minute.
04 -
Pour in vegetable stock, turn the heat high, and get it boiling. Once it boils, lower the heat, cover the pot, and let it simmer about 15–20 minutes, until the lentils and potatoes are cooked through.
05 -
Add the coconut milk to the mixture and let it cook without a lid for 5 minutes to thicken a little.
06 -
Mix in lime juice if you want. Put some fresh cilantro on top before serving it warm.
# Notes:
01 -
Switch out kale for spinach or another leafy green.
02 -
Pair it up with bread, quinoa, or a side of rice.