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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