Kale Lentil Curry

This 30 minute Kale Lentil Curry uses curry powder, kale, and lentils for a healthy flavor-packed meal. With only 9 easy-to-find ingredients, this lentil curry is perfect for weeknights, batch cooking, meal prep, and freezing for later.

Course Dinner, Meal, Lunch

Cuisine Gluten-free, vegan, Curry

Keyword kale lentil curry

Prep Time 5

Cook Time 25

Total Time 30

Servings

Calories 283kcal

Author Jamie

Ingredients

1 cup dried lentils , soaked 2+ hours in water*, rinsed & drained (200 g)
2 ¼ cups vegetable broth (530 ml)
½ tablespoons coconut oil
1 small bunch kale stems removed, torn into bite-sized pieces
1 14-ounce can full fat coconut milk (400 ml)
3 tablespoons curry powder
1 teaspoon garlic powder
1 teaspoon salt
4 cups cooked basmati rice

Instructions

Lentils: Add lentils and broth to a medium pot. Bring to a boil then reduce to a simmer with the lid partially covered, stirring on occasion until lentils are fully cooked, about 15-20 minutes.
Kale: Meanwhile, lightly massage kale with your hands. Heat coconut oil in a medium skillet. Add kale and saute on medium-high heat for 5-7 minutes or until tender. Use splashes of water to deglaze the pan if needed.
Finish: Add sauteed kale, coconut milk, curry powder, garlic powder, and salt to the pot with the cooked lentils. Mix thoroughly. Heat to warm and serve over the cooked rice.

Notes

*Soaking lentils for at least 2 hours before cooking or overnight helps to remove gas producing chemicals found in the beans. Be sure to rinse in clean water after soaking. BONUS: soaking cuts down on cooking time!

Toppings: In the photo, I topped this kale lentil curry with julienned sun-dried tomatoes packed in olive oil. I also really enjoy crushed cashews as a topping.

Storage: Store leftover Kale Lentil Curry in an airtight container in the refrigerator for up to 4 days. Freeze in individual servings for up to 3 months.

Nutrition