Add Coconut Milk and Kale: Stir in the full-fat coconut milk and chopped kale. Place the lid back on the pot and simmer until the kale is wilted and bright green, about 3-4 minutes.
Season Again: Taste the stew and adjust the seasoning with more salt, pepper, or chili flakes if necessary. Bring the stew back up to a strong simmer.
Serving
Prepare Garnishes: Chop the cilantro, prepare extra chili flakes, lime wedges, and nigella seeds if using.
Serve: Ladle the hot stew into bowls. Garnish with chopped cilantro, extra chili flakes, lime wedges, and a sprinkle of nigella seeds.
Enjoy: Serve immediately and enjoy the warm, comforting flavors of this stew.
Tips for Success
Prepping Ahead: Prep all your ingredients before you start cooking to make the process smoother and more enjoyable.
Consistent Sizing: Dice the sweet potatoes evenly to ensure they cook at the same rate.
Balancing Heat: Adjust the amount of chili flakes based on your heat preference. Start with a smaller amount and add more if desired.
Stirring Spices: When adding spices, stir continuously to prevent burning and to release their full flavor.
Stock Quality: Use a good quality vegetable stock for the best flavor. Homemade stock can add a richer taste.
Coconut Milk: Use full-fat coconut milk for a creamy texture. Light coconut milk can be used but will result in a thinner stew.
Fresh Kale: Fresh kale should be bright green and crisp. Remove the tough stems before chopping.
Nutritional Information (per serving)
Calories: 320 kcal
Carbohydrates: 45g
Protein: 7g
Fat: 13g
Saturated Fat: 10g
Cholesterol: 0mg
Sodium: 430mg
Potassium: 850mg
Fiber: 8g
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