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Gingered Sweet Potato and Coconut Milk Stew with Lentils & Kale
Ingredients
  • 1 tablespoon coconut oil
  • 1 medium yellow onion, small dice
  • ½ to 1 teaspoon dried chili flakes (I used Diaspora Co’s ground Guntur Sannam Chilli)
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 2-inch piece fresh ginger, peeled and minced
  • 3 garlic cloves, peeled and minced
  • sea salt and ground black pepper, to taste
  • 1 ½ lbs (690 grams or 2 medium) sweet potatoes, peeled and diced into 1-inch pieces
  • ½ cup brown lentils, picked over
  • 4 cups vegetable stock
  • 13.5 oz (400 ml) can full fat coconut milk
  • 1 small bunch of kale, stems removed & leaves chopped (about 4 cups chopped & lightly packed kale)
  • subheading: GARNISH:
  • chopped cilantro
  • extra chili flakes
  • lime wedges
  • Nigella seeds (optional)
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