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19Ingredients
80Minutes
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Ingredients
US|METRIC
5 SERVINGS
- 1 Tbsp. coconut oil
- 1 medium yellow onion (small dice)
- 1 tsp. dried chili flakes (I used Diaspora Co’s ground Guntur Sannam Chilli)
- 1/2 tsp. ground coriander
- 1/2 tsp. ground cumin
- 1/2 tsp. ground turmeric
- 3 inches fresh ginger (piece, peeled and minced)
- 3 garlic cloves (peeled and minced)
- sea salt
- ground black pepper
- 1 1/2 lb. sweet potatoes (690 grams or 2 medium, peeled and diced into 1-inch pieces)
- 1/2 cup brown lentils (picked over)
- 4 cups vegetable stock
- 13.5 oz. full fat coconut milk
- 1 bunch kale (stems removed & leaves chopped, about 4 cups chopped & lightly packed kale)
- chopped cilantro
- chili flakes (extra)
- lime wedges
- nigella seeds (optional)
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Reviews(1)
Jim Webb 4 years ago
Tastier than I expected. Added a large jalapeño I had in the fridge, and used beet greens that I had in the freezer.