Sweet Potato, Kale, and Red Lentil Curry

*Serves: 4

Prep Time: 15 minutes

Cook Time: 30 minutes

Red Lentil Curry.jpg

Ingredients:

2 medium (or 1 large) sweet potato, cubed

1 carrot, diced

1 pepper, diced

1 onion, diced

2 cloves garlic, minced

Salt

Pepper

1 teaspoon curry powder

½ teaspoon turmeric

½ teaspoon red pepper flakes (optional)

1-2 tablespoons Thai red curry paste, depending on spice tolerance

1 can coconut milk

1 cup low-sodium vegetable stock

1/2 cup red lentils

2 stalks kale, finely chopped

Instructions:

  1. Mise en place: chop all of your veggies and measure out all of your spices. That way they will be right ready to go when you need them!

  2. Add oil to a shallow saucepan and heat over medium heat. To track the temperature, add 1 small piece of diced onion. When it starts to sizzle, you’re ready to go!

  3. Add the onion and cook for 2-3 minutes, stirring frequently. Onion should be softened and fragrant.

  4. Add the diced bell pepper & minced garlic. Cook for an additional 2-3 minutes, continuing to stir often.

  5. Add spices and curry paste and stir until the veggies are evenly coated.

  6. Next, add the coconut milk, stirring until smooth and mixed in with the veggies and spices. The mixture should be a nice rich orange colour.

  7. Add the vegetable stock and stir again.

  8. Finally, add the sweet potato. Stir, then cover and cook for 15 minutes over medium-low heat.

  9. Remove the lid, stir, and add the red lentils. Stir again, then cover and cook 20 minutes. Stir every 5 minutes of so.

  10. During the final 5 minutes, add kale. Continue to cook, stirring continuously, until the kale is wilted and coated in the sauce. The mixture should be thick and very fragrant.

  11. Serve alongside rice or naan bread – something to soak up the saucy goodness. Enjoy!

Recipe created & photographed by Alex Chesney, RD