Ingredients
Scale
- 2 cups sweet potatoes, diced
- 1 cup lentils (green or brown)
- 1 can (14 oz) coconut milk
- 4 cups vegetable broth
- 1 cup kale, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1 teaspoon curry powder
- Salt and pepper to taste
- Olive oil for sautéing
Instructions
- In a large pot, heat olive oil over medium heat. Add chopped onion and sauté until translucent, about 3-4 minutes.
- Stir in minced garlic and fresh ginger; cook for an additional minute.
- Add diced sweet potatoes, lentils, coconut milk, vegetable broth, curry powder, salt, and pepper. Stir and bring to a boil, then lower heat, cover, and simmer for 25-30 minutes.
- Fold in chopped kale and continue to cook for another 5 minutes until it wilts. Adjust seasoning as desired before serving.
Notes
This stew can be modified for dietary needs; try swapping sweet potatoes for cauliflower for a keto-friendly version.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Vegan
- Diet: Gluten Free, High Protein
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg