Lentil Curry with Kale Recipe
Vegan lentil curry with kale combines earthy lentils, hearty greens, and fragrant spices into a satisfying, nutritious main dish.
Ingredients
- Red lentils – 1 cup rinsed
- Kale – 3 cups chopped (stems removed)
- Coconut milk – 1 cup
- Vegetable broth – 2 ½ cups
- Onion – 1 medium diced
- Garlic – 3 cloves minced
- Fresh ginger – 1 tbsp grated
- Crushed tomatoes – 1 cup
- Tomato paste – 2 tbsp
- Olive oil – 2 tbsp
- Curry powder – 1 tbsp
- Ground cumin – 1 tsp
- Turmeric – 1 tsp
- Chili powder – ½ tsp
- Salt – 1 tsp
- Black pepper – ½ tsp
- Fresh cilantro – 2 tbsp chopped
Instructions
- Heat olive oil in a pot over medium heat.
- Sauté onion, garlic, and ginger until golden, about 3 minutes.
- Stir in curry powder, cumin, turmeric, and chili powder; cook 1 minute.
- Add crushed tomatoes, tomato paste, and broth; stir well.
- Mix in red lentils; bring to a boil.
- Lower heat, cover, and simmer 20 minutes until lentils soften.
- Stir in coconut milk, kale, salt, and pepper; cook 5 minutes.
- Garnish with cilantro and serve hot with rice or naan.
Notes
Nutritional Values (per serving)
- Calories: 325
- Total Fat: 13 g
- Saturated Fat: 6 g
- Carbohydrates: 39 g
- Fiber: 12 g
- Protein: 15 g
Vitamins & Minerals (per serving)
- Vitamin A: 90%
- Vitamin C: 44%
- Iron: 28%
- Calcium: 15%
- Potassium: 21%
Additional Tips
- Add chickpeas for extra protein.
- Use baby kale for a milder flavor.
- Finish with a squeeze of lime for brightness.