Coconut Curried Lentils with Kale

Curries are incredibly easy to make during the week. Most curries I’ve made so far in my life have been completed in about 30-40 minutes. While this one takes a little time because of the lentils, it’s still an easy dish to whip up on a random Tuesday evening and still make it to bed on time (I’m notorious for my dinners to prevent us from eating until it’s “fashionably late”, like oh… say… 8pm). This one was absolutely delicious, full of beautiful green baby kale, and could easily take other additions to it if you want more bulk (think: fresh green peas, meaty mushrooms, paneer, or even chopped green peppers). I didn’t make any rice this time, but a fluffy basmati would be absolutely at home underneath the cloak of curry. Trust me when I say you will want to make the naan, though. It’s perfect for sopping up every last bit in your bowl!

Coconut Curried Lentils with Kale

Altered slightly from Alexandra Cooks

2 tablespoons coconut oil (I used unrefined, but use whatever you have on hand)

1 medium yellow onion, finely chopped

4 teaspoons garlic toum (or 4 garlic cloves, finely minced)

Kosher salt, to taste

1 tablespoon finely grated fresh ginger

2 teaspoons grainy mustard

2 teaspoons ground turmeric

1 teaspoon ground coriander

1 teaspoon ground cumin

1/2 teaspoon red pepper flakes (adjust to your preferred heat level)

3 1/2 cups vegetable stock

14 oz can unsweetened coconut milk

1/2 cup red lentils

1/2 cup French green lentils

6 ounces baby kale (or baby spinach, or arugula if you like something a little more spicy), roughly chopped

fresh lime wedges, for serving, optional but makes it magical

In a large pot over medium-high heat, combine the oil, onion, garlic, 1 teaspoon of salt. Once you hear the sizzle, cover the pot, turn the heat down to low, and cook, stirring every so often, until the onion has softened and sweat, about 7 to 9 minutes.

While the onions cook, in a small bowl combine the ginger, mustard, turmeric, coriander, cumin, and red pepper flakes. Once the onions are thoroughly softened and cooked through, add the spice mixture to the them, stirring to coat. Cook, stirring often, until deliciously fragrant, about 1 minute.

Add the stock, coconut milk, lentils, and remaining 1/2 teaspoon salt, and bring to a boil. Once boiling, reduce the heat to low, cover and simmer, stirring once or twice, until the lentils have broken down, 40 to 50 minutes.

When the lentils are tender and almost completely broken down, remove the lid and add in the kale, a handful at a time, stirring after each addition. Allow to cook for one more minute, then turn off the heat. Taste the curry - does it need more salt? Do you want a dash of pepper, perhaps? Adjust according to what you like. Serve immediately with the lime wedges for squeezing overtop just before you eat.