Can I make this Ginger Sweet Potato Coconut Lentil Stew in a slow cooker?

Yes, you can easily prepare this stew in a slow cooker. Simply sauté the onions, garlic, and ginger first, then add them along with the remaining ingredients to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours, until the lentils and sweet potatoes are tender.

What can I substitute for coconut milk in this recipe?

If you’re not fond of coconut milk, you can replace it with another dairy or non-dairy milk such as almond milk, soy milk, or cashew cream. Keep in mind that altering the milk may change the overall flavor and creaminess of the stew.

Can I freeze Ginger Sweet Potato Coconut Lentil Stew?

Yes, this stew freezes quite well. Store it in airtight containers or freezer bags, leaving some space for expansion. It can last for up to 3 months in the freezer. When ready to eat, simply thaw it overnight in the fridge and reheat on the stovetop.

How can I make this stew spicier?

To add more heat to your stew, consider adding spices such as cayenne pepper or crushed red pepper flakes. You can also include fresh green chilies or jalapeños when sautéing the onions.

Is this stew gluten-free?

Yes, Ginger Sweet Potato Coconut Lentil Stew is naturally gluten-free. All the ingredients used, such as sweet potatoes, lentils, and coconut milk, are free from gluten, making it a suitable dish for those on a gluten-free diet.

Ginger Sweet Potato Coconut Lentil Stew – Your New Comfort Classic

Ingredients

Units 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

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Instructions

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté until translucent (3-4 minutes).
Stir in minced garlic and ginger, cooking for an additional minute.
Add sweet potatoes, lentils, coconut milk, vegetable broth, curry powder, salt, and pepper to the pot. Stir well.
Bring to a boil, then reduce heat, cover, and simmer for 25-30 minutes until lentils and sweet potatoes are tender.
Stir in chopped kale and cook for another 5 minutes.
Taste and adjust seasoning as needed before serving.

Notes

This stew can be customized with extra vegetables or proteins. Garnish with fresh herbs or toasted coconut flakes for added flavor.

Author: Sarah Mitchell
Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Main course
Method: Stovetop
Cuisine: Vegetarian
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 380
Sugar: 7g
Sodium: 250mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 53g
Fiber: 12g
Protein: 14g
Cholesterol: 0mg