By Kira Van Deusen
Ginger Sweet Potato and Coconut Milk Stew with Lentils & Kale
Updated at: Thu, 17 Aug 2023 10:02:13 GMT
Nutrition balance score
Good
Glycemic Index
48
Low
Nutrition per serving
Calories1790.1 kcal (90%)
Total Fat104.5 g (149%)
Carbs187.3 g (72%)
Sugars30.2 g (34%)
Protein51.7 g (103%)
Sodium3908 mg (195%)
Fiber37.7 g (135%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings
garlic
1 tablespooncoconut oil
1onion
medium level, diced
½ teaspoondried chili flakes
½ teaspoonground coriander
½ teaspoonground cumin
½ teaspoonground turmeric
2 inchfresh ginger
piece, peeled and minced
3cloves of garlic
minced
sea salt
to taste
black pepper
to taste
2sweet potatoes
medium, diced into 2-inch cubes, you can peel if you’d like
½ cupbrown lentils
4 cupsvegetable stock
13.5 ouncecan full-fat coconut milk
1 bunchkale
small, washed, stems removed, chopped
chili flakes
lime wedges
cilantro
chopped
Nigella seeds
aka Black Seed
Instructions
Step 1
Heat a large soup pot over medium heat and melt coconut oil.
Step 2
Saute the onions until translucent, about 5 minutes.
Step 3
Add the spices and stir until fragrant, about 1 minute.
Step 4
Add ginger and garlic and stir for another minute.
Step 5
Stir in salt and pepper.
Step 6
Add in the sweet potatoes and lentils and stir until everything is coated.
Step 7
Season again with salt and pepper.
Step 8
Add the vegetable stock and stir thoroughly, so everything is mixed well (no dry clumps).
Step 9
Put the lid on the pot and bring the soup to a boil.
Step 10
Lower the heat to a simmer with the lid slightly off the pot to allow for steam to escape.
Step 11
Simmer for about 30 minutes, until the sweet potatoes and lentils are both soft and tender.
Step 12
Stir in the coconut milk and kale. Put the lid back on and simmer until the kale is wilted, about 3 or 4 minutes.
Step 13
Check for seasoning and add more salt, pepper, or chilies, as desired.
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Notes
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Makes leftovers
Easy
Fresh
