Description
A comforting and nourishing curry featuring red lentils, sweet potatoes, and kale simmered in warm spices. This hearty dish is rich in flavor and perfect for a wholesome meal.
Ingredients
- 1 cup red lentils
- 1 medium sweet potato, peeled and diced
- 2 cups chopped kale
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 teaspoons curry powder
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 4 cups vegetable broth
- 1 can (14 oz) coconut milk
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1/2 lemon
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion and sauté until soft and translucent.
- Add garlic and ginger, cooking until fragrant, about 1 minute.
- Stir in curry powder, cumin, and turmeric, and cook for another minute to toast the spices.
- Add diced sweet potato, red lentils, vegetable broth, and coconut milk. Stir well.
- Bring to a boil, then reduce heat and simmer for 20–25 minutes until lentils and sweet potatoes are tender.
- Add chopped kale and cook for an additional 5 minutes until wilted.
- Season with salt, pepper, and lemon juice. Adjust seasoning to taste.
- Serve warm, optionally with rice or flatbread.
Notes
- You can substitute spinach for kale if preferred.
- Adjust spice levels by adding chili flakes or fresh chili.
- Store leftovers in the refrigerator for up to 4 days.
- This curry thickens as it sits; add water or broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmer
- Cuisine: Indian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 10 g
- Protein: 12 g
- Cholesterol: 0 mg
