Print

Vegan Sweet Potato Coconut Lentil Stew

Vegan Sweet Potato Coconut Lentil Stew
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Wholesome one-pot sweet potato stew with creamy coconut milk, protein-rich lentils, and vibrant kale. Vegetarian, vegan, dairy-free, and gluten-free comfort food.

Ingredients

Scale
  • 2 medium sweet potatoes, peeled and cubed into ½-inch pieces
  • ½ cup brown lentils, properly rinsed and drained
  • 4 cups kale, stems removed and leaves chopped
  • 3¾ cups vegetable stock
  • 13.5 oz can coconut milk
  • 1 tablespoon vegetable or coconut oil
  • 1 tablespoon lime juice, freshly squeezed
  • 1 teaspoon chili flakes
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 1 teaspoon ginger, minced fresh
  • 3 garlic cloves, minced
  • 1 small onion, finely diced
  • Salt to taste
  • Cilantro, chili flakes, fresh jalapeno, lime wedges for garnish

Instructions

  1. Heat oil in a large 4-5 quart pot over medium heat. Add diced onions and sauté for 4-5 minutes until translucent. Add ginger, garlic, chili flakes, coriander, cumin, and turmeric. Stir for 30-45 seconds until aromatic.
  2. Add cubed sweet potatoes to the pot and stir to coat in spiced oil. Add rinsed lentils and stir to combine for about 1 minute.
  3. Pour in vegetable stock, increase heat to high, and bring to a boil. Cover, reduce heat to low, and simmer for 15-20 minutes until lentils are tender and sweet potatoes pierce easily with a fork.
  4. Stir in entire can of coconut milk (both cream and liquid), chopped kale, and lime juice. Cover and simmer for 3-4 minutes until kale wilts slightly.
  5. Taste and season with salt as needed. Add more lime juice if desired. Simmer uncovered for 2-3 more minutes to meld flavors. Add more stock if too thick.
  6. Ladle into bowls and garnish with fresh cilantro, chili flakes, sliced jalapenos, and lime wedges. Serve with crusty bread or cornbread.

Notes

  • Use brown lentils instead of red lentils for best texture. Brown lentils hold their shape while red lentils break down too quickly.
  • Shake the coconut milk can well before opening. Use both the cream and liquid for a hearty, creamy stew.
  • Don’t skip the lime juice – it brightens all the flavors and balances the richness of the coconut milk.
  • Soaking lentils for 2 hours is optional and reduces cooking time slightly. Recipe timing is for unsoaked lentils.
  • Store in airtight containers for 2-3 days in refrigerator or freeze for 2-3 months. Add liquid when reheating.

Nutrition

Find it online: https://www.benefitiany.com/easy-vegan-sweet-potato-coconut-lentil-stew/