Description
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.
Ingredients
Scale
Stew
- 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
Optional Toppings
- Fresh cilantro
- Rice
- Coconut milk
- Lime
Instructions
- 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