Gingered Sweet Potato and Coconut Milk Stew

Introduction

This stew is all about speed and bold, comforting flavors. It uses pantry-friendly lentils and a can of coconut milk to make a creamy, filling meal in about 30 minutes of active time. Swap in pre-chopped veggies or start with a hot pot to shave minutes when you’re pressed for time. If you love sweet potato bowls, try this approach next to my chicken sweet potato bowls for another weeknight winner: chicken sweet potato bowls.

Why This Recipe Works

This recipe balances fast-cooking ingredients and forgiving technique so you can move through prep quickly. Red lentils or split lentils cook down and thicken the stew without long simmering. Coconut milk adds instant creaminess so you do not need dairy or time-consuming cream reduction. Grated ginger and garlic punch up the flavor early in the sauté so the base builds depth while the lentils soften. Using chopped kale at the end keeps it bright and tender without overcooking. Minimal seasoning and a single pot clean up fast, which matters when you want a hearty dinner and little fuss. For a different take on sweet potato and lentil combos, this crispy lentil patty recipe is a great inspiration: crispy sweet potato red lentil patties.

Flavor and Texture

Ginger and garlic give a warm, slightly spicy backbone that contrasts the sweet potato sweetness. Coconut milk rounds out the broth into a silky, soup-like stew that feels luxurious without heavy ingredients. Lentils provide body and a gentle bite that contrasts the soft sweet potato cubes. Kale folded in at the end adds a pop of green, subtle chew, and a vitamin boost. The result is a balanced bowl that feels both nourishing and bright.

Ingredients

• 2 medium sweet potatoes, peeled and diced
• 1 can coconut milk
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 cup kale, chopped
• 1 cup lentils, rinsed
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste

Step by Step Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until soft.
2. Stir in ginger and sweet potatoes, cooking for another 5 minutes.
3. Add lentils and vegetable broth, bring to a boil.
4. Reduce heat, simmer for about 20 minutes or until lentils are tender.
5. Stir in coconut milk and kale. Cook for an additional 5 minutes.
6. Season with salt and pepper to taste before serving.

Quick Tips and Shortcuts

Use pre-peeled and diced sweet potatoes from the produce section to save significant prep time. If your lentils are a fast-cooking variety, check for doneness at 15 minutes to avoid mush. Swap frozen chopped kale if you prefer even less hands-on work; add it a minute earlier to heat through. Keep a jar of grated ginger in the fridge or use a microplane to speed grating. Finish each bowl with a squeeze of lime or a sprinkle of chopped herbs if you have them on hand for brightness.

Storage and Meal Prep

Cool the stew completely before storing in airtight containers to preserve texture and flavor. It keeps well in the refrigerator for up to three days and freezes nicely for up to three months. Reheat gently on the stove with a splash of broth or water to loosen the sauce. Portion into single-serve containers for grab-and-go lunches or fast dinners.

Short Closing Note

This one-pot stew is a fast, satisfying way to get dinner on the table with minimal prep and maximum comfort. It scales easily for leftovers and adapts to what you have in the pantry.

Conclusion

For the original inspiration and a similar approach to sweet potato and coconut milk stew, check this recipe from the linked source: Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale.

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Quick Gingered Sweet Potato and Coconut Milk Stew

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A speedy stew with sweet potatoes, lentils, and coconut milk creates a creamy, hearty meal in no time.

• Total Time: 40 minutes
• Yield: 4 servings 1x

Ingredients

Scale 1x2x3x

• 2 medium sweet potatoes, peeled and diced
• 1 can coconut milk
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 cup kale, chopped
• 1 cup lentils, rinsed
• 4 cups vegetable broth
• 1 tablespoon olive oil
• Salt and pepper to taste

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Instructions

1. In a large pot, heat olive oil over medium heat. Add onion and garlic, and sauté until soft.
2. Stir in ginger and sweet potatoes, cooking for another 5 minutes.
3. Add lentils and vegetable broth, bring to a boil.
4. Reduce heat, simmer for about 20 minutes or until lentils are tender.
5. Stir in coconut milk and kale. Cook for an additional 5 minutes.
6. Season with salt and pepper to taste before serving.

Notes

Use pre-peeled and diced sweet potatoes for quicker prep. Store leftovers in airtight containers. This stew freezes well.

• Author: Chef Hanna
• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stewing
• Cuisine: Vegetarian
• Diet: Vegan

Nutrition

• Serving Size: 1 serving
• Calories: 400
• Sugar: 7g
• Sodium: 350mg
• Fat: 15g
• Saturated Fat: 8g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 60g
• Fiber: 10g
• Protein: 15g
• Cholesterol: 0mg