I really can’t get enough of this Vegan Curried, Lentil Kale Stew these days. It has been the perfect dish to make on the cold winter nights. It is also packed full of flavor and so many nutrient dense ingredients like curry, kale, whole tomatoes, creamy coconut and flavorful cilantro.
This vegan dish really is so incredibly easy to make and highly affordable since lentils are the base protein. We can all use more affordable recipes right? I have made curried lentils in the past but I wanted to create a heartier stew with more vegetables and broth. So this curried lentil, kale and tomato stew recipe was born.
The hearty lentils pair perfectly with the aromatic curry, acidic tomatoes and creamy coconut milk.
Ingredients for Curried Lentil Kale Stew
Lentils are the main source of protein in this curried stew. These leguemes are a great source of fiber and a really affordable plant-based option. I find that I typically like using green lentils in this stew because they hold their texture a little better than red lentil do.
I feel like all the different curry options can get confusing which is why I specified yellow curry. We prefer to have one with a little bit of heat but feel free to use your favorite type and brand.
Whole Canned Tomatoes
You will be using a can of whole tomatoes in this curried lentil stew instead of buying them already chopped up. Once the tomatoes are heated some you can use a wooden spoon to break them up. Whole tomatoes contain a lot of flavor and you get a lot of great sauce doing it this way.
Full-fat Coconut Milk
You really want this curried lentil stew to have a lot of creaminess to offset the acidity so be sure to buy a can of full-fat coconut milk. These are usually found in the international aisle of the grocery store. Typically, I will pick up a can and shake it. If there isn’t a ton of sloshing around it means that there is a thick layer of coconut cream in the can
Adds just an extra layer of flavor and also nutrients to this curried lentil stew. No specific type of kale is needed. Just use whatever type you are currently enjoying.
How to Make Vegan Curried Lentil Kale Stew
Heat a large soup or dutch oven and then add the oil. Once hot, add the onions and carrots and sauce until onions are translucent.
Then you add the garlic, ginger, curry, red pepper flakes and salt and cook until fragrant. This should only take about a minute. Toasting the spices helps bring out a lot of flavor and will also make your kitchen smell magical.
Add the green lentil to the pot and stir. Then pour in the canned tomatoes and as they heat up use a spoon to break up the whole tomatoes until they are about one inch in size.
Next you add the liquids to begin simmering the curried lentil kale stew. Add the broth and full-fat coconut milk to the pot and put a lid on and let simmer for about 20 minutes.
After 20 minutes take the lid off the pot and add the kale and chopped cilantro and cook uncovered for another 10-15 minutes. The stew will begin to thicken and the greens will cook down.
You can taste the curried lentil stew and adjust seasonings if necessary.
FAQS and Tips for Vegan Curried Lentil Kale Stew
Do you cook the lentils before adding them to the curried stew?
No, lentils cook fairly quickly so you want to simmer them in the stew to soften them and absorb all the wonderful broth and spices.
Do you have to soak lentils?
Unlike their other legueme counterparts, dried lentils don’t have to be soaked before cooking. They break down easily and can cook quickly. However, I do recommend that you rinse them before cooking.
What is curry powder?
Curry is just a term used to describe a combination of spices that is usually found in Indian cooking. It can be a rather broad terms which is why I tried to specify “yellow curry.” This type of curry has large amount of turmeric in it which gives it that yellow hue.
Where do I buy yellow curry powder?
Most grocery stores will carry curry powder but you can also buy it online. THIS is my personal favorite one and the spice blend I use in this curried lentil kale stew.
Can I make Curried Lentil Kale Stew ahead of time?
Yes, this is a great meal to make ahead of time or even as a meal prep option. You can store it in an airtight container in the refrigerator and just reheat it when you are ready to eat it.
Looking for other soup and stew recipes? Check these out!Print
A healthy and delicious recipe for Vegan Curried Lentil Kale Stew that can be thrown together in no time at all. A flavorful and nourishing meal.
- 3 Tbsp olive oil
- 1 cup diced onion
- 1 cup diced carrots (approximately 3 carrots)
- 4 garlic cloves, chopped
- 2 inch piece of ginger, peeled and grated
- ¼ tsp red pepper flakes
- 1 Tbsp + 2 tsp yellow curry powder (I prefer medium)
- 2 tsp salt
- 1 cup dried green lentils
- 28 ounce can whole, peeled tomatoes
- 2 cups broth or water
- 1 can full-fat coconut milk
- ½ cup fresh cilantro, chopped
- 3 cups chopped kale, stems removed
- Fresh cilantro
- Coconut milk
- Heat a dutch oven or soup pot to medium high heat and add the oil. Once hot add the onions and carrots and sauté for 3-5 minutes or until onions are translucent.
- Add the garlic, ginger, red pepper flakes, curry and salt. Cook until fragrant – about 1 minute.
- Add the lentils and stir. Then pour in the canned tomatoes and use a spoon to chop up the tomatoes until they are about 1 inch in size.
- Add the broth and coconut milk and stir to combine. Place a lid on the pot and let it simmer for about 20 minutes.
- Take the lid off and add the chopped kale and cilantro. Let simmer for an additional 10-15 minutes with the lid off to thicken.
- Taste and adjust salt if necessary before serving. Top each bowl of stew with rice, lime, cilantro and coconut milk.
Keywords: lentil stew, vegan lentil stew, curry lentils, curry and kale, kale and lentil stew, healthy lentil stew