Updated: Oct 11, 2020
I live in Puerto Rico. We are lucky to have Summer-like weather year-round. But, occasionally, our beautiful weather is interrupted by cool, breezy, rainy days. Like today. I mean, it can't be perfect every day. For days like today, nothing is more comforting than a bowl of COCONUT GINGER SWEET POTATO STEW WITH LENTILS & KALE.
I mean, nothing says comfort food like a warm bowl filled with sweet potatoes, coconut milk and lentils with a touch of fresh ginger, served with a side of white rice. This one-pot stew is so easy to make with a few simple ingredients. It is so good, you'll be going back for seconds. And thirds.
COCONUT GINGER SWEET POTATO STEW WITH LENTILS AND KALE
WHAT YOU'LL NEED:
1 Tbsp coconut oil
1 medium yellow onion, diced
½ tsp dried chili flakes
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
2-inch piece fresh ginger, peeled and grated
3 garlic cloves, peeled and minced
Salt and pepper, to taste 1 ½ lbs sweet potatoes, peeled and diced into 1-inch pieces
½ Cup brown lentils
4 Cups vegetable stock 1 can (13.5 oz) full fat coconut milk
4 Cups chopped kale, stems removed
¼ Cup dry split red lentils (optional)
Cooked white rice for serving
Fresh cilantro and black sesame seeds for garnish
HOW TO MAKE IT:
Heat coconut oil in a large, heavy-bottomed soup pot over medium heat. Add the onions sauté, stirring occasionally, until translucent (about 5 minutes). Add the chili flakes, coriander, cumin, and turmeric. Sauté spices until very fragrant, about 1 minute. Add the ginger and garlic and cook for another minute. Add a pinch of salt and pepper.
Add the sweet potatoes to the pot and stir to coat in the spices. Add the brown lentils and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping the bottom of the pot to loosen any browned bits. Place the lid on top of the pot and bring to a boil.
Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third.
Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. If you prefer a thicker stew, add the split red lentils along with the kale and coconut milk.
After simmering for about 4 minutes, bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.
Serve the stew hot with white rice, chopped fresh cilantro, black sesame seeds, etc.
Recipe adapted from thefirstmess.com