Sweet Potato, Lentil & Kale Curry

5 from 1 vote

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.

Prep Time5

Cook Time45

Total Time50

Course: Main Meal

Cuisine: Asian, Indian, Vegetarian

Keyword: Chicken Curry, Roasted Sweet Potato Salad, Vegetarian Curry

Servings: people

Calories: 319kcal

Author: Georgie Clegg

Ingredients

1 tablespoon coconut oil
1 shallot sliced
2 garlic cloves crushed
1 red chili bird's eye chili or serrano chili (note 1)
3 teaspoon curry powder homemade see link in article for recipe
9 oz sweet potato peeled and diced
½ cup red lentils
1 carrot sliced
1 cup coconut milk
2 cups vegetable stock
2 cups kale note 2
1 tablespoon cilantro/coriander
naan and rice for serving

US Customary - Metric

Instructions

Heat coconut oil in a dutch oven or large fry pan over medium to high heat.
Add shallot, ginger & chili and fry 2 minutes, or until shallot is soft.
Add curry powder and fry for 30 seconds until fragrant.
Pour in coconut milk and stock, and bring to the boil.
Add lentils, carrots and sweet potato.
Continue to boil, reduce heat.
Simmer 40-45 minutes, or until sweet potato has started to disintegrate and carrot is soft.
Two minutes before serving, stir through kale until wilted.
Top with a little cilantro, serve with rice and naan bread.

Notes

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 ½ 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!

Nutrition