I was texting with my friend last night about staying motivated to prep meals and blogging. I mean getting a good meal on the table every night is hard enough, then add the photography, and now videos for TikTok and Reels, it’s a long game isn’t it? I love food and cooking, but I definitely don’t have the pep to create a so called social media worthy meal every night!
I try to balance our weekly menu with some items that are quick and others that may take a few more steps, and everything should be a good enough for lunch next day. I’m all in for make-ahead-sort of dishes and like to rotate through those regularly. I know there are plenty of bloggers and home cooks out there churning fabulous meal after meal, but everyone’ circumstances look different.
Anyway. The weather has definitely cooled down at least in the early and later part of the day, so we are trying out some new fall recipes. I have a few fabulous ones in my head which will hopefully make it on the blog before Thanksgiving. There are warm wholesome salads, vegetarian curries, breakfast bowls and of course soups. We also have two trips planned in the mix so I’m super excited for those breaks.
Lentil Butternut Curry with Kale, it’s a pretty straight forward fall curry with warming spices, creamy coconut milk, precooked puy lentils, torn kale, and butternut squash. Perfect make ahead meal for weeknights, balanced macros and hug in a bowl kinda-meal for these cooler nights. I hope you get to try this curry and love it as much as we did.
Lentil Butternut Curry with Kale
Ingredients
- 2 medium shallots, sliced
- 1 tbsp minced ginger
- 1 tsp minced garlic
- 1 tsp cumin seeds
- 1 tbsp olive oil
- 12 oz butternut, peeled and diced, one medium I used pre packaged
- 1 cup puy lentils or brown lentils washed, soaked for 30 minutes and cooked till tender. ( should yield about 2 cups)
- 1 bunch curly kale, about 4-5 cups, washed, rib removed and torn into bite size
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½-¾ tsp ground Garam Masala use more or less to your liking
- 1 tsp ground coriander
- 1 tsp hot chili powder, or cayenne use more or less to your heat liking
- 3 medium tomatoes chopped or 1(14 oz) can whole peeled, CHOPPED
- 1 can coconut milk, 14 oz
- 1-2 tbsp lemon juice
- 2-3 cups cooked basmati rice to serve
Instructions
- Warm olive oil in a large sauce pot. Add the cumin seeds and allow it to sizzle for a few seconds. Add the shallots and sauté until edges start to get brown about about 4-5 minutes.
- While the shallots cook, in a separate pot cook the lentils until soft. About 10 minutes. Once cooked strain and set aside. HACK: The strained water can be reused to cook potatoes. Or, cool the water, and use it to water outdoor plants.
- Now add garlic and ginger and sauté for another minute before you add the chopped tomatoes. Add salt and bring it up to a boil and simmer for 5-6 minutes until the tomatoes breakdown and turn soft. Add all the ground spices: turmeric, coriander, cinnamon, chili powder and Garam Masala. Mix well and saute for another 3 minute.
- Add the diced butternut about ¼-⅓ cup water, bring it up to a boil and cook until the butternut is soft, about 5 minutes.. Add the cooked lentils, coconut milk and simmer for 2-3 minutes so everything is well mixed and cooked through.
- Add the chopped kale and cook for 1-2 minutes just until the leaves are wilted. Take it off the heat and add lemon juice. Stir before serving with steamed rice. ENJOY!!
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