Description
Hearty “ginger sweet potato coconut milk stew with lentils & kale” brings warmth from traditional African cuisine, blending rich spices and nutritious ingredients. Comforting flavors meld together, inviting souls to savor each spoonful of this nourishing culinary journey.
Ingredients
Scale
Main Vegetables:
- 2 medium sweet potatoes, peeled and diced (about 3 cups)
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups (60g) chopped kale or spinach (stems removed)
Proteins and Legumes:
- 1 cup (200g) dried red or green lentils, rinsed
Liquid and Seasonings:
- 1 (14 oz/400ml) can coconut milk (full-fat or light)
- 4 cups (1 liter) vegetable broth or water
- 1 tablespoon olive oil or coconut oil
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1 teaspoon turmeric powder
- ½ teaspoon smoked paprika (optional)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 tablespoon lime juice or lemon juice
- Fresh cilantro, for garnish
Instructions
- Warm a spacious cooking vessel over moderate flame, cascading olive oil across its base.
- Tumble chopped onions into the pot, transforming them with gentle sizzling movements until translucent and tender.
- Introduce minced garlic, freshly grated ginger, earthy cumin, golden turmeric, and smoky paprika into the aromatic landscape, stirring continuously to prevent burning and release their vibrant essence.
- Carefully dice sweet potatoes into uniform cubes, preparing them for their flavor-infusing journey.
- Gently lower sweet potato pieces into the spice-laden environment, allowing them to mingle with the fragrant foundation.
- Pour coconut milk into the pot, creating a luxurious, creamy base that will envelop the vegetables and spices.
- Cascade clean, rinsed lentils into the simmering mixture, ensuring even distribution throughout the stew.
- Allow the concoction to bubble softly, transforming ingredients into a harmonious blend of textures and flavors.
- Intermittently stir the stew, preventing potential scorching and ensuring consistent heat penetration.
- When lentils approach tenderness, incorporate roughly chopped kale, watching it wilt and integrate into the rich, creamy landscape.
- Season with salt and pepper, tasting and adjusting until the flavors sing in perfect balance.
- Remove from heat, letting the stew rest momentarily to solidify its complex flavor profile.
Notes
- Adjust the spice levels by gradually adding ginger and turmeric to match your taste preference, creating a personalized flavor profile.
- Swap kale with other leafy greens like spinach or Swiss chard for variety and to accommodate different dietary needs.
- Use vegetable broth instead of water to enhance the overall depth and richness of the stew’s flavor.
- For a protein boost, consider adding cooked quinoa or additional lentils to make the dish more filling and nutritionally dense.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch, Dinner
- Method: Sautéing
- Cuisine: Fusion
Nutrition
- Serving Size: 6
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg