This is nourishing on a wintery day and feels great in the belly. Plus, it is not hard to make!

This wholesome vegan/vegetarian meal is wonderful for anyone who wants some healthy, audacious flavor. With all that ginger and spice it carries a kick; my husband liked it just like it is, and I liked it with a dollop of sour cream to calm it down a bit.

Credit for this recipe goes to Laura Wright; I’ve only modified her version slightly.

Gingery Sweet Potato Stew with Kale Recipe

1 tablespoon avocado oil
1 medium yellow onion, small dice
½-1 teaspoon dried chili flakes
½ teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon ground turmeric
2-inch piece fresh ginger, peeled and minced
3 cloves garlic, peeled and minced
sea salt and ground black pepper, to taste
1 ½ lbs sweet potatoes, peeled and diced into 1-inch pieces
½ cup lentils
4 cups vegetable stock
1 can full fat coconut milk
1 small bunch kale (or chard or mustard greens), stems removed and leaves chopped
To garnish: chopped cilantro and/or sour cream

Heat a large, heavy-bottomed soup pot over medium heat. Add the avocado oil to the pot, then add the onions to the pot and stir. Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the 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 pinch of salt and pepper.

Add the sweet potatoes to the pot and stir to coat in the 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. Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes.

The liquid should also be reduced by almost a third. Add the coconut milk and kale 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. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning.

Serve immediately with some chopped cilantro. Upon tasting it, if it’s too robust for you, add a dollop of sour cream.

Enjoy!