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–+ servings

Spiced Lentil & Sweet Potato Stew with Coconut Cream

Keyword: Comfort Food, Plant-Forward, Simmered
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Servings: 6
A cozy vegan stew made with red lentils, tender sweet potatoes, warm spices, tomatoes, vegetable broth, and coconut cream.
Print Recipe

Ingredients

  • 2 tablespoons olive oil or coconut oil
  • 1 small yellow onion finely diced
  • 3 garlic cloves minced
  • 1 tablespoon fresh ginger grated
  • 2 medium sweet potatoes peeled and diced
  • 1 cup red lentils rinsed
  • 1 can diced tomatoes 14.5 ounces
  • 4 cups vegetable broth
  • 1/2 cup coconut cream plus more for serving
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • 1 teaspoon curry powder
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cayenne pepper optional
  • 1 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon fresh lemon or lime juice

For Serving

  • Fresh cilantro or parsley
  • Extra coconut cream
  • Lemon or lime wedges
  • Toasted pumpkin seeds optional
  • Warm naan rice, quinoa, or crusty bread

Instructions

  • Warm oil in a large pot over medium heat.
  • Add onion and cook for 4–5 minutes, until softened.
  • Stir in garlic and ginger and cook for 1 minute.
  • Add tomato paste and spices. Stir for 30–45 seconds.
  • Add sweet potatoes and stir to coat.
  • Add lentils, diced tomatoes, and vegetable broth. Stir well.
  • Bring to a gentle boil, then reduce heat and simmer for 25–30 minutes.
  • Stir in coconut cream and simmer for 5 more minutes.
  • Mash some lentils and sweet potatoes if a thicker texture is desired.
  • Stir in lemon or lime juice and adjust seasoning.
  • Serve with herbs, coconut cream, and desired sides.

Notes

For a thinner stew, add more vegetable broth. For a heartier bowl, serve with rice, quinoa, naan, or crusty bread.