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Sweet Potato Stew (Ginger Coconut Lime) Recipe

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4.2 from 8 reviews

A hearty and flavorful Sweet Potato Stew infused with the warmth of ginger, coconut milk, and lime. This comforting stew combines tender sweet potatoes, green lentils, and nutrient-rich kale, simmered with aromatic spices for a perfect balance of savory and tangy flavors. Ideal for a nourishing vegan meal that’s both nutritious and satisfying.

  • Total Time: 50 minutes
  • Yield: 5 servings

Ingredients

Base Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 medium yellow onion, diced
  • 4 garlic cloves, minced
  • 2 tablespoons finely grated fresh ginger

Spices

  • 2 teaspoons ground cumin
  • 1 teaspoon kosher salt
  • 1 teaspoon ground coriander
  • ½ teaspoon ground black pepper
  • ½ teaspoon turmeric
  • ¼ teaspoon cinnamon
  • ¼ teaspoon red pepper flakes

Main Ingredients

  • 1 cup dried green lentils, rinsed
  • 2 pounds sweet potatoes, peeled and diced into 1-inch pieces
  • 4 cups vegetable broth
  • 1 (13.5-ounce) can full-fat coconut milk
  • 4 cups chopped kale, stems removed (from about 1 bunch)

Finishing Touches

  • 1 lime, juiced (about 2 tablespoons of juice) plus more for garnish
  • ¼ cup roughly chopped fresh cilantro, plus more for garnish

Instructions

  1. Cook the onion and spices: Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced onion and cook for 4 to 5 minutes until softened. Stir in the minced garlic, grated ginger, ground cumin, kosher salt, ground coriander, ground black pepper, turmeric, cinnamon, and red pepper flakes. Cook and stir for 30 seconds to bloom the spices and release their aroma.
  2. Add the vegetables and liquid: Pour in the rinsed green lentils, diced sweet potatoes, vegetable broth, and coconut milk. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 25 to 30 minutes, stirring occasionally, until the lentils are tender and the sweet potatoes are soft but still maintain their shape.
  3. Add the greens: Stir in the chopped kale and simmer uncovered for an additional 3 to 4 minutes until the kale is wilted and tender.
  4. Finish it off: Remove the stew from the heat and stir in the fresh lime juice and chopped cilantro to add brightness and freshness.
  5. Serve: Ladle the stew into bowls. Garnish with extra cilantro, a squeeze of fresh lime juice, and a sprinkle of ground black pepper to taste. Enjoy warm.

Notes

  • This stew can be stored in the refrigerator for up to 4 days and reheated gently on the stove or in the microwave.
  • For a thinner consistency, add more vegetable broth or water during simmering.
  • Adjust the red pepper flakes to control the level of spiciness according to taste.
  • Swapping green lentils for red lentils will reduce cooking time but may result in a mushier texture.
  • This recipe is naturally vegan and gluten free.
  • Author: Chef
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup/Stew
  • Method: Stovetop
  • Cuisine: Vegan/Vegetarian
  • Diet: Vegan

Find it online: https://avascooking.com/sweet-potato-stew-ginger-coconut-lime-recipe/