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–+ servings
Sweet Potato Coconut Milk Stew

Cozy Up with Sweet Potato Coconut Milk Stew Bliss

Experience the warmth and comfort of Sweet Potato Coconut Milk Stew, a nutritious and hearty dish perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4 bowls
Course: Soups
Cuisine: Gluten-Free, Vegan
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Stew
  • 2 tbsp Coconut Oil Can substitute with olive oil.
  • 1 medium Yellow Onion Shallots or leeks can be used.
  • 1 tsp Dried Chili Flakes Adjust based on spice preference.
  • 1 tsp Ground Coriander Cumin can be a substitute.
  • 1 tsp Ground Cumin Optional; enhances dish depth.
  • 1 tsp Ground Turmeric Curry powder can be used as a substitute.
  • 1 tbsp Fresh Ginger Fresh is preferred; dried can work.
  • 4 cloves Garlic Garlic powder is a quick substitute.
  • 1 tsp Salt Use sea salt for nuanced taste.
  • 1 tsp Ground Black Pepper
  • 3 cups Sweet Potatoes Can substitute with Yukon gold potatoes.
  • 1 cup Dry Brown Lentils Red lentils for creamier consistency.
  • 4 cups Vegetable Stock Homemade or store-bought options.
  • 1 can Coconut Milk Cashew cream can be a nutty alternative.
  • 2 cups Kale Spinach or Swiss chard can be used.
For Garnish
  • 1/4 cup Chopped Cilantro
  • 1 tsp Extra Chili Flakes For those who love extra kick.
  • 2 pieces Lime Wedges For squeezing over the stew.
  • 1 tsp Nigella Seeds For visual appeal.

Equipment

  • large soup pot

Method
 

Cooking Instructions
  1. Heat a large soup pot over medium heat, add coconut oil and let it melt.
  2. Sauté diced yellow onion for about 5 minutes until translucent.
  3. Add dried chili flakes, ground coriander, ground cumin, and ground turmeric, sauté for 1 minute.
  4. Stir in grated ginger and minced garlic, cooking for another minute.
  5. Add chopped sweet potatoes and dry brown lentils, season with salt and pepper.
  6. Pour in vegetable stock, stir well, and bring to a boil. Then reduce heat and cover.
  7. Simmer for about 30 minutes until sweet potatoes and lentils are tender.
  8. Stir in coconut milk and chopped kale, simmer for an additional 3-4 minutes.
  9. Taste and adjust seasoning with salt, pepper, and chili flakes.
  10. Serve in bowls and garnish with chopped cilantro, extra chili flakes, lime wedges, and nigella seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 50gProtein: 12gFat: 15gSaturated Fat: 13gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 800mgPotassium: 800mgFiber: 15gSugar: 8gVitamin A: 15000IUVitamin C: 50mgCalcium: 80mgIron: 3mg

Notes

For optimal texture when freezing, omit kale and add fresh when reheating. Adjust spice level based on preference.

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