Sweet Potato, Lentil, & Kale Coconut Stew

Meet Origine Tastemaker: Tawnie

Hi! I’m Tawnie. I’m a public service lawyer, yogi, wanderluster, plant-based foodie & content creator. I love sharing all of my adventures and the most delicious & nutritious recipes possible to help encourage others to live their healthiest, happiest lives!  


Ingredients

  • Avocado oil

  • 1 medium yellow onion, small diced 

  • 1/2 teaspoon ground cumin

  • 1 teaspoon red pepper flakes

  • 1/2 teaspoon ground coriander

  • 2 tbsp ground ginger

  • 3 cloves garlic, minced

  • sea salt and ground black pepper, to taste

  • 1 large potato (sweet or white), peeled & cut in 1 inch cubes

  • 1/2 cup lentils

  • 5 cups vegetable stock

  • 13.5 oz (400 ml) can full fat coconut milk

  • 4 cups kale, de-stemmed & chopped

  • cilantro 

  • lime wedges


Directions 

1. Peel & chop onion, garlic & sweet potato before beginning to cook.

2. In a large stock pot, add onions, lightly drizzle in oil & sauté 5 minutes over medium heat. Add pepper flakes, coriander, cumin, and turmeric; mix well with onions & sauté 1 minute.

3. Add ginger & garlic; sauté 1 minute. Add sweet potatoes, lentils, salt & pepper to taste; combine well to coat all ingredients in spices. Add in vegetable stock & stir. Bring to a boil, then decrease to a simmer & cover pot with lid, leaving the lid slightly to the side so steam can escape.

4.  Boil 20 minutes; check lentils & sweet potatoes to see if they’re tender (Continue to boil if they need more time).

5. Bake for 20 minutes

6. Stir in coconut milk & kale; cover with lid & cook 3 more minutes. Remove from heat; top bowl with coconut milk, red pepper flakes, chili oil, lime juice or cilantro! 

7. Enjoy!!


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