Posted on by Lia Fireheart

Vegan Curried Lentil Kale Stew

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Vegan Curried Lentil Kale Stew

Ingredients

  • Stew

  • 3 Tbsp olive oil

  • 1 cup diced onion

  • 1 cup diced carrots (approximately 3 carrots)

  • 4 garlic cloves, chopped

  • 2 inch piece of ginger, peeled and grated

  • ¼ tsp red pepper flakes

  • 1 Tbsp + 2 tsp yellow curry powder (I prefer medium)

  • 2 tsp salt

  • 1 cup dried green lentils

  • 28 ounce can whole, peeled tomatoes

  • 2 cups broth or water

  • 1 can full-fat coconut milk

  • ½ cup fresh cilantro, chopped

  • 3 cups chopped kale, stems removed

  • Optional Toppings

  • Fresh cilantro

  • Rice

  • Coconut milk

  • Lime

Directions

  • Heat a dutch oven or soup pot to medium high heat and add the oil. Once hot add the onions and carrots and sauté for 3-5 minutes or until onions are translucent.
  • Add the garlic, ginger, red pepper flakes, curry and salt. Cook until fragrant – about 1 minute.
  • Add the lentils and stir. Then pour in the canned tomatoes and use a spoon to chop up the tomatoes until they are about 1 inch in size.
  • Add the broth and coconut milk and stir to combine. Place a lid on the pot and let it simmer for about 20 minutes.
  • Take the lid off and add the chopped kale and cilantro. Let simmer for an additional 10-15 minutes with the lid off to thicken.
  • Taste and adjust salt if necessary before serving. Top each bowl of stew with rice, lime, cilantro and coconut milk.

Notes