Ingredients:
2 tablespoons coconut oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 large sweet potatoes, peeled and diced
1 cup dry lentils, rinsed and drained
1 can (14 oz) coconut milk
4 cups vegetable broth
2 teaspoons curry powder
1 teaspoon ground cumin
1/2 teaspoon turmeric
Salt and pepper to taste
3 cups kale, stems removed and leaves chopped
Juice of 1 lime
Fresh cilantro, chopped (for garnish)
Instructions:
In a large pot, heat coconut oil over medium heat. Add chopped onions and sauté until translucent.
Add minced garlic and grated ginger to the pot. Sauté for an additional 1-2 minutes until fragrant.
Stir in curry powder, ground cumin, turmeric, salt, and pepper. Mix well to coat the onions, garlic, and ginger with the spices.
Add diced sweet potatoes and lentils to the pot. Stir to combine with the spice mixture.
Pour in the coconut milk and vegetable broth. Bring the stew to a boil, then reduce heat to low, cover, and simmer for 20-25 minutes or until the sweet potatoes and lentils are tender.
Add chopped kale to the stew and cook for an additional 5-7 minutes until the kale is wilted.
