• prep: 20 min
• cook: 45 min
• total: 1 hr 5 min

servings:

Ginger sweet potato and coconut milk stew is super flavourful, beautiful, and extra hearty with kale and lentils. Quick vegan dinner recipe!

• 1 tablespoon coconut oil
• 1 medium yellow onion, small dice
• ½-1 teaspoon dried chili flakes ((I use Diaspora Co's ground Guntur Sannam Chillies))
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• ½ teaspoon ground turmeric
• 2-inch piece fresh ginger, peeled and minced
• 3 cloves garlic, peeled and minced
• sea salt and ground black pepper, to taste
• 1 ½ lbs (690 grams) sweet potatoes, peeled and diced into 1-inch pieces
• ½ cup brown lentils, picked over
• 4 cups vegetable stock
• 13.5 oz (400 ml) can full fat coconut milk
• 1 small bunch kale, stems removed and leaves chopped (about 4 cups chopped kale)
• To garnish: chopped cilantro, extra chili flakes, lime wedges, nigella seeds

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