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 Origine Organic Ground Turmeric
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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