Why You’ll Love Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale Recipe

This stew brings together simple, wholesome ingredients into a deeply flavorful and nourishing dish. The combination of sweet potatoes and coconut milk creates a luscious base, while lentils add protein and texture. Warm spices like ginger, turmeric, cumin, and chili flakes give depth and a gentle kick. Kale keeps it fresh and vibrant, and a squeeze of lime at the end brightens the whole pot. It’s a cozy, balanced meal that’s naturally vegan and gluten-free.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
coconut oil
medium yellow onion, small dice
dried chili flakes
ground coriander
ground cumin
ground turmeric
fresh ginger, peeled and minced
garlic, peeled and minced
salt and ground black pepper
sweet potatoes, peeled and diced
dry brown lentils, picked over
vegetable stock
full fat coconut milk
kale, stems removed and leaves chopped
garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds (optional)

Directions

Heat a large, heavy-bottomed pot over medium heat and melt the coconut oil. Add the diced onions and sauté until soft and translucent, about 5 minutes.
Add the chili flakes, coriander, cumin, and turmeric. Cook the spices until fragrant, about 1 minute. Stir in the ginger and garlic for another minute, then season with salt and pepper.
Add the sweet potatoes and lentils to the pot, stirring to coat in the spices. Season again with a bit more salt and pepper.
Pour in the vegetable stock, stir, and bring the mixture to a boil. Cover, then reduce to a simmer. Cook until the lentils are tender and the sweet potatoes are nearly falling apart, about 30 minutes.
Stir in the coconut milk and chopped kale, cover again, and simmer until the kale wilts, about 3–4 minutes. Adjust seasoning to taste.
Serve hot, garnished with cilantro, extra chili flakes, lime wedges, or nigella seeds if desired.

Servings and timing

Serves: 6
Prep time: about 20 minutes
Cook time: about 45 minutes
Total time: approximately 1 hour and 5 minutes

Variations

• Protein boost: Add cooked chickpeas, cubed tofu, or shredded chicken toward the end of simmering.
• Greens swap: Substitute Swiss chard, spinach, or mustard greens for kale.
• Spice twist: Add a teaspoon of curry powder or garam masala for a deeper flavor profile.
• Creamier texture: Blend a cup of the cooked stew before adding the coconut milk for a richer base.
• Heat level: Adjust the amount of chili flakes or add a dash of cayenne for extra warmth.

Storage/Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze portions for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm gently on the stovetop over medium-low heat, adding a splash of stock or water if it’s too thick, or microwave in 1-minute increments until heated through.

FAQs

Can I use red lentils instead of brown lentils?

Yes. Red lentils cook faster and will break down more, resulting in a thicker, almost creamy texture. Adjust cook time accordingly.

Is it possible to make this stew in a slow cooker?

Yes. Combine all ingredients except kale and coconut milk in a slow cooker and cook on low for 6–8 hours or high for 3–4 hours. Add kale and coconut milk in the last hour.

What can I use instead of coconut milk?

Unsweetened cashew milk or another rich dairy-free milk can work, though it won’t be as thick or rich as coconut milk.

Can I make this gluten-free?

This recipe is naturally gluten-free as long as the vegetable stock you use is certified gluten-free.

How can I make this spicier?

Increase the amount of chili flakes or add cayenne pepper to taste.

Can I add other vegetables?

Yes. Bell peppers, carrots, or cauliflower are great additions. Add them when you add the sweet potatoes.

What should I serve with this stew?

Serve with crusty bread, rice, or quinoa to soak up the creamy broth.

How do I prevent the lentils from getting mushy?

Rinse lentils and add them with the sweet potatoes, checking for tenderness as they cook. Avoid overcooking by testing early.

Can I prepare it ahead of time?

Yes. The stew keeps well in the fridge for a couple of days. Reheat gently before serving.

Is this stew kid-friendly?

Most kids enjoy the creamy texture and mild spices. You can reduce the chili flakes for a milder version.

Conclusion

This ginger sweet potato coconut milk stew is a comforting, nourishing, and flavorful dish that’s perfect for colder days or anytime you want a one-pot meal that satisfies. With its creamy coconut base, hearty lentils, and vibrant spices, it’s sure to become a go-to favorite in your recipe rotation. Enjoy it on its own or with your favorite sides for a wholesome, delicious meal.

Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale