Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale
Ingredients:
- 1 cup dry lentils, rinsed and drained
- 2 medium sweet potatoes, peeled and diced
- 1 bunch kale, stems removed and leaves chopped
- 1 can (14 oz) coconut milk
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 4 cups vegetable broth
- 2 tablespoons coconut oil
- Salt and pepper to taste
- Fresh cilantro for garnish (optional)
- Lime wedges for serving
Instructions:
- In a large pot, heat coconut oil over medium heat. Add chopped onions and cook until translucent.
- Add minced garlic and grated ginger to the pot, stirring until fragrant.
- Stir in the ground turmeric, cumin, curry powder, cinnamon, and cayenne pepper. Cook for 1-2 minutes to allow the spices to bloom.
- Add diced sweet potatoes, lentils, and kale to the pot. Mix well to coat the vegetables and lentils with the spices.
- Pour in the coconut milk and vegetable broth. Season with salt and pepper to taste. Bring the stew to a boil.
- Reduce the heat to low, cover the pot, and let it simmer for about 25-30 minutes or until the lentils are tender and sweet potatoes are cooked through.
- Taste and adjust the seasonings if needed. If you prefer a thinner consistency, add more vegetable broth.
- Serve the stew hot, garnished with fresh cilantro and lime wedges on the side.
Nutrition Facts:
(Note: Nutritional values are approximate and may vary based on specific ingredients used)
- Serving Size: 1 cup
- Calories: 250
- Total Fat: 12g
- Saturated Fat: 8g
- Cholesterol: 0mg
- Sodium: 500mg
- Total Carbohydrates: 30g
- Dietary Fiber: 8g
- Sugars: 4g
- Protein: 9g
Enjoy this nutritious and flavorful Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale!