**Gingered Sweet Potato and Coconut Milk Stew with Lentils and Kale**

**Ingredients:**

– 2 tablespoons coconut oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tablespoon fresh ginger, minced
– 2 sweet potatoes, peeled and diced
– 1 cup red lentils, rinsed and drained
– 1 can (14 ounces) coconut milk
– 4 cups vegetable broth
– 2 teaspoons curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper (adjust to taste)
– Salt and black pepper to taste
– 4 cups kale, chopped and stems removed
– Juice of 1 lime
– Fresh cilantro, chopped, for garnish (optional)

**Instructions:**

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook until translucent, about 3-5 minutes.

2. Add the minced garlic and ginger to the pot and sauté for another minute or until fragrant.

3. Stir in the diced sweet potatoes, lentils, and all of the spices (curry powder, cumin, coriander, turmeric, cayenne pepper). Cook for 2-3 minutes to toast the spices and coat the sweet potatoes and lentils.

4. Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the sweet potatoes are tender and the lentils are cooked.

5. Add the chopped kale to the pot and stir it into the stew. Continue to simmer for an additional 5-7 minutes or until the kale has wilted and become tender.

6. Season the stew with salt and black pepper to taste. Squeeze the juice of one lime into the pot and stir to incorporate.

7. Taste and adjust the seasoning, adding more salt, pepper, or lime juice if needed.

8. Serve the gingered sweet potato and coconut milk stew hot, garnished with fresh cilantro if desired.

Enjoy your flavorful and nutritious Gingered Sweet Potato and Coconut Milk Stew with Lentils and Kale!

Gingered Sweet Potato and Coconut Milk Stew with Lentils and Kale is a hearty and flavorful vegetarian dish that’s perfect for a cold day. Here’s a simple recipe for you to try:

Ingredients:

• 2 tablespoons coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, minced
• 2 sweet potatoes, peeled and diced
• 1 cup red lentils, rinsed and drained
• 1 can (14 ounces) coconut milk
• 4 cups vegetable broth
• 2 teaspoons curry powder
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon cayenne pepper (adjust to taste)
• Salt and black pepper to taste
• 4 cups kale, chopped and stems removed
• Juice of 1 lime
• Fresh cilantro, chopped, for garnish (optional)

Instructions:

1. In a large pot, heat the coconut oil over medium heat. Add the chopped onion and cook until it becomes translucent, about 3-5 minutes.
2. Add the minced garlic and ginger to the pot and sauté for another minute or until fragrant.
3. Stir in the diced sweet potatoes, lentils, and all of the spices (curry powder, cumin, coriander, turmeric, cayenne pepper). Cook for 2-3 minutes to toast the spices and coat the sweet potatoes and lentils.
4. Pour in the coconut milk and vegetable broth. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 20-25 minutes or until the sweet potatoes are tender and the lentils are cooked.
5. Add the chopped kale to the pot and stir it into the stew. Continue to simmer for an additional 5-7 minutes or until the kale has wilted and become tender.
6. Season the stew with salt and black pepper to taste. Squeeze the juice of one lime into the pot and stir to incorporate.
7. Taste and adjust the seasoning, adding more salt, pepper, or lime juice if needed.
8. Serve the gingered sweet potato and coconut milk stew hot, garnished with fresh cilantro if desired.

Enjoy your delicious and nutritious Gingered Sweet Potato and Coconut Milk Stew with Lentils and Kale! It’s a comforting and satisfying meal that’s perfect for any season.