The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Curried Kale, Lentil & Sweet Potato Stew
Fill your tummy with a bowl of this warming stew packed with goodness. Simmer vitamin-rich sweet potatoes and full-of-fibre lentils with West Indian spices. Coconut milk makes it creamy and indulgent. Handfuls of coriander and lashings of lemon for freshness. Get your spoons ready.
Prep in 10
1/3 daily fibre
4 of 5 a day
Serving size
Ingredients
- 160g sliced kale
- 1 onion
- 2 tbsp West Indian spice mix (Mustard) (cayenne pepper, coriander, turmeric, paprika, ginger, cumin, black pepper, onion powder, chilli flakes, mustard powder, fennel)
- 160g green lentils (green lentils (100%))
- 1 unwaxed lemon
- 1 handful of fresh coriander
- 40g flaked almonds (Nuts)
- 1 vegetable stock cube (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 8 tsp ginger & garlic paste (Ginger puree IQF, Garlic puree IQF, Citric Acid, Water)
- 200g baby tomatoes
- 200ml coconut milk (Coconut, Water)
- 2 sweet potato
Nutritional Information
Calories: 523
Protein: 18g
Carbs: 71g
Fat: 21g
Curried Kale, Lentil & Sweet Potato Stew
Fill your tummy with a bowl of this warming stew packed with goodness. Simmer vitamin-rich sweet potatoes and full-of-fibre lentils with West Indian spices. Coconut milk makes it creamy and indulgent. Handfuls of coriander and lashings of lemon for freshness. Get your spoons ready.
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Cooking Instructions
- Finely dice the onion. Heat a large deep frying pan or wok on medium-high heat. Add the almonds and toast for 2-3 mins, turning regularly, until golden. Remove and set aside.
- Add 1 tbsp oil and the onion to the pan. Cook for 5-7 mins, stirring occasionally, until softened. Season lightly with sea salt. Meanwhile, cut the sweet potatoes into 3cm cubes (peel optional).
- Add the ginger and garlic paste and spice mix to the pan. Cook for 2 mins, then add the sweet potatoes, lentils, whole tomatoes and 800ml hot water. Crumble in the stock cube and stir. Cook for 13-15 mins, until thickened.
- Add the kale and coconut milk to the pan. Simmer for 5-8 mins, until the lentils and sweet potatoes are cooked. Season with sea salt and black pepper.
- Roughly chop the coriander. Zest and quarter the lemon. Stir half the coriander through the stew and season with a pinch of sea salt, black pepper and a squeeze of lemon juice (or to taste).
- Serve in bowls and garnish with the almonds and zest.
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