Vegan Ginger Sweet Potato & Coconut Milk Stew with Lentils and Kale!
Vegan Ginger Sweet Potato & Coconut Milk Stew with Lentils and Kale
Introduction
Welcome to our recipe for Vegan ginger Sweet potato & Coconut Milk Stew with Lentils and Kale. This hearty and nutritious stew is perfect for a cozy dinner, packed with warming spices, tender sweet potatoes, and protein-rich lentils. The addition of coconut milk adds a creamy texture, while fresh kale brings a vibrant green color and a dose of vitamins. Let’s dive into the detailed steps to create this delicious and nourishing meal.
Ingredients
Main Ingredients:
- Coconut Oil: 1 tablespoon. Adds a rich, tropical flavor and helps sauté the vegetables.
- Yellow Onion: 1 medium, diced. Provides a sweet and savory base.
- Dried Chili Flakes: ½-1 teaspoon. Adds a hint of heat; adjust to your preference.
- Ground Coriander: ½ teaspoon. Adds a warm, citrusy flavor.
- Ground Cumin: ½ teaspoon. Adds earthy depth to the stew.
- Ground Turmeric: ½ teaspoon. Adds color and anti-inflammatory benefits.
- Fresh Ginger: 2-inch piece, minced. Adds a fresh, spicy kick.
- Garlic: 3 cloves, minced. Adds aromatic depth.
- Sea Salt and Black Pepper: To taste. Essential for seasoning.
- Sweet Potatoes: 1 ½ lbs (690 grams), peeled and diced into 1-inch pieces. Adds natural sweetness and heartiness.
- Brown Lentils: ½ cup, picked over. Adds protein and fiber.
- Vegetable Stock: 4 cups. Forms the base of the stew.
- Coconut Milk: 13.5 oz (400 ml) can, full fat. Adds creaminess and richness.
- Kale: 1 small bunch, stems removed and leaves chopped (about 4 cups chopped kale). Adds nutrients and texture.
Garnishes:
- Chopped Cilantro: For a fresh, herbal finish.
- Extra Chili Flakes: For additional heat.
- Lime Wedges: Adds a tangy brightness.
- Nigella Seeds: Optional, adds a unique, slightly bitter flavor.
Directions
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