Sweet Potato Kale Coconut Recipe for Cozy Comfort Food
A delightful Sweet Potato Kale Coconut recipe that combines comforting flavors, perfect for autumn evenings.
Equipment
- large heavy-bottomed pot
Ingredients
For the Stew
- 2 tablespoons Coconut Oil Substitute with olive oil if desired.
- 1 medium Yellow Onion Use shallots for a milder taste.
- 1 teaspoon Dried Chili Flakes Adjust according to spice tolerance.
- 1 teaspoon Ground Coriander Using fresh spices enhances flavor.
- 1 teaspoon Ground Cumin Using fresh spices enhances flavor.
- 1 teaspoon Ground Turmeric Using fresh spices enhances flavor.
- 1 tablespoon Fresh Ginger Ginger paste can be used for convenience.
- 2 cloves Garlic Fresh garlic is preferable.
- 2 cups Sweet Potatoes Butternut squash is a suitable alternative.
- 1 cup Brown Lentils Canned lentils can work but adjust stock.
- 4 cups Vegetable Stock Homemade stock enhances flavor.
- 1 can Coconut Milk Cashew cream can be used as a non-coconut alternative.
- 2 cups Kale Can swap with other greens.
To Garnish
- 1 bunch Fresh Cilantro Use as much as you like!
- to taste Extra Chili Flakes Sprinkle to taste.
- 2 wedge Lime Squeeze juice before serving.
- 1 teaspoon Nigella Seeds Use sparingly for a unique look.
Instructions
How to Make Sweet Potato Kale Coconut Stew
- Heat a large, heavy-bottomed pot over medium heat and melt the coconut oil.
- Add the diced onions and sauté for about 5 minutes until they are translucent and fragrant.
- Stir in the chili flakes, coriander, cumin, and turmeric; cook for 1 minute until fragrant.
- Introduce the minced ginger and garlic; cook for another minute.
- Incorporate the sweet potatoes and lentils, seasoning with salt and pepper to taste.
- Pour in the vegetable stock, bring to a boil, and then reduce to a simmer for about 30 minutes.
- Stir in the coconut milk and chopped kale; let it simmer for an additional 3-4 minutes.
- Adjust the seasoning according to your taste, then serve hot, garnished with cilantro, chili flakes, lime wedges, and nigella seeds.
Notes
Serve with crusty bread for dipping if desired.