GINGER SWEET POTATO AND COCONUT MILK STEW WITH LENTILS & KALE

 

GINGER SWEET POTATO AND COCONUT MILK STEW WITH LENTILS & KALE

SERVES: 4-6

NOTES: Coconut milk is of course sweet then are sweet potatoes (obviously). i prefer to travel in with tons of dried chili to balance things out, but in fact add the maximum amount as you are feeling comfortable with.

-Chard or mustard would even be delicious in situ of the kale.

-You already know: I always recommend making your own vegetable stock. My go-to method here!

-My favourite coconut milk brand is Aroy-D

1 tablespoon copra oil

1 medium yellow onion, small dice

½ – 1 teaspoon dried chili flakes (I used Diaspora Co’s ground Guntur Sannam Chilli)

½ teaspoon ground coriander

½ teaspoon ground cumin

½ teaspoon ground turmeric

2-inch piece fresh ginger, peeled and minced

3 garlic cloves, peeled and minced

sea salt and ground black pepper, to taste

1 ½ lbs (690 grams or 2 medium) 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 of kale, stems removed & leaves chopped (about 4 cups chopped & lightly packed kale)

GARNISH:

chopped cilantro

extra chili flakes

lime wedges

Nigella seeds (optional)

Heat an outsized , heavy-bottomed soup pot over medium heat. Add the copra oil to the pot and let it melt. Add the onions to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for an additional minute. Add a pinch of salt and pepper.

Add the sweet potatoes to the pot and stir to coat within the spices. Add the lentils to the pot and stir another time . Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on rock bottom of the pot. Place the lid on top of the pot and convey to a boil.

Once the stew is boiling, lower the warmth to a simmer and set the lid slightly askew on top of the pot in order that there’s a few inches available for steam to flee . Simmer until the sweet potatoes are almost falling apart and therefore the lentils are tender, about half-hour . The liquid should even be reduced by almost a 3rd .

Add the coconut milk and kale to the pot and stir. Place the lid on top and still simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew copy to a robust simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.

Serve the sweet potato and coconut milk stew hot with chopped cilantro, extra chili flakes, lime wedges, and Nigella seeds (if using).