Ginger Sweet Potato Coconut Milk Stew with Lentils & Kale

With the cold finally coming to an end and warmer days are already happening, you can bring them a bit faster in your home by cooking this amazing warming soup-it’s good for your health and good for your soul.

This bright orange stew from sweet potatoes and coconut milk infused with greens like kale and cilantro is beautiful on the outside, but amazing on the inside too.

Thanks to the spices like chili and ginger, it will nourish your taste buds.

This warm stew is a combination of creaminess, sweetness, and spiciness. Add a final touch to it by squeezing some lemon to it before you start eating it.

And, you needn’t be very experienced in the kitchen to make it and for you and your family to enjoy it. The ingredients can be easily found at the nearest green market or supermarket.

But, enough talking- let’s check out the recipe together!

DIY Ginger & Sweet Potato Stew with Coconut Milk

You’ll need the following ingredients:

1 ½ lb of sweet potatoes, peeled and diced into smaller pieces

4 cups of veggie stock

13.5 oz can of coconut milk, full-fat

A tbsp of coconut oil

A medium-sized yellow onion, peeled and diced

½ tsp of cumin, ground

½ tsp of turmeric powder

A 2-inch piece of ginger, peeled and minced

3 cloves of garlic, peeled and minced

½ to a tsp of dried chili flakes

½ tsp of coriander, ground

½ cup of brown lentils

A small bunch of kale, clean the stems and leaves and chop it finely


Black pepper

Ideas for garnish:

Chopped cilantro

Wedges of lime


In a large pot, put the coconut oil and bring it to cook on medium heat. Wait for it to melt and add the chopped onions. Stir to prevent them from burning. When they soften and become translucent, add the cumin, chili flakes, and turmeric.

Sauté them for a minute before adding the garlic and ginger. Cook for a minute and add the salt and pepper.

Now, add the sweet potatoes and stir them with the spices. Next, add the lentils and stir once more. Add more salt and pepper if you want and then add the veggie stock. Stir and scrape off any browned areas on the bottom.

Cover the pot with its lid and leave it like that until it begins to boil. When it begins to boil, reduce the heat and uncover the lid a bit.

Let it simmer until the lentils become tender and the potatoes are dissolving, around half an hour.

Then, add the kale and coconut milk and cover it back completely with the pot. Simmer until the kale wilts and becomes light green, around 3 to 4 minutes.

Then, increase the heat and add any additional seasonings if you want to.

Cook for a bit and then turn it off.

Serve with chopped cilantro and a wedge of lime.