2 tbsp coconut oil
1 medium onion, diced
½ teaspoon dried chili flakes or powder (more if you like spice)
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
2-inch piece ginger, peeled and minced or grated
3 cloves garlic, minced
sea salt and ground black pepper
2 large sweet potatoes, peeled and diced into bite sized pieces
½ cup brown lentils, rinsed well (alternative: chickpeas or green peas)
3-4 cups vegetable stock
1 can full fat organic coconut milk
1 small bunch kale or spinach, stem removed and chopped (about 3 cups)
Optional garnish: chopped cilantro, extra chili flakes, lime wedges
Heat a large soup pot over medium heat. Melt the coconut oil. Add onions and stir. Saute onions, stirring occasionally until soft. Add chili flakes, coriander, cumin, and turmeric. Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a dash of salt and pepper. Add the sweet potatoes to the pot and stir to coat with spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil then lower to a simmer and set the lid slightly askew on top of the pot allowing steam to escape. Simmer until the sweet potatoes are soft and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third. Add the coconut milk and kale or spinach to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Adjust with more salt, pepper, chili etc. if necessary. Serve with chopped cilantro, extra chili flakes, lime wedges. Keep in the fridge for up to 5 days or freeze. (You may need to add a bit of water when reheating.)
Recipe adapted from https://thefirstmess.com/
