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Vegan Curried Lentil, Kale and Tomato Stew

  • Author: Jessi Heggan
  • Prep Time: 15
  • Cook Time: 35
  • Total Time: 50 minutes
  • Yield: 6 1x


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

Optional Toppings

  • Fresh cilantro
  • Rice
  • Coconut milk
  • Lime


  1. 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.
  2. Add the garlic, ginger, red pepper flakes, curry and salt. Cook until fragrant – about 1 minute.
  3. 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.
  4. Add the broth and coconut milk and stir to combine. Place a lid on the pot and let it simmer for about 20 minutes.
  5. 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.
  6. 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