Creamy, thick, packed full of vegetables with just a hint of spice. This sweet potato, lentil & kale curry is the perfect weeknight meal when you're looking for something a little healthier.
Note 1 - I always prefer to use the Bird's Eye Chili or Thai Chili (the long red ones) but cannot for the life of me find them in America. So here, I use the green serrano chili's/peppers. I used the whole serrano chili, seeds and all which added a lot more spice to it. You can opt to use 1/2 a chili plus seeds, or the whole chili minus the seeds, depending on how spicy you want it.
Note 2 - it doesn't matter what type of kale you use. I've used both purple and green and they are both tasty. The kale will wilt, so feel free to use even more!