Vegan Curried Lentil Kale Stew (Edit recipe)

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A healthy and delicious recipe for Vegan Curried Lentil Kale Stew that can be thrown together in no time at all. A flavorful and nourishing meal.

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PREP TIME

15 minutes

COOK TIME

35 minutes

INGREDIENTS

Serves: 6

Ingredients

3 Tbsp Extra Virgin Olive Oil
1 cup White Onion, diced
1 cup Carrots, diced
4 cloves Garlic, chopped
1 whole Ginger Root, 2 inch piece peeled and grated
0.25 tsp Red Pepper Flakes
1.5 Tbsp Curry Powder, Yellow
2 tsp Sea Salt
1 cup Lentils (dried), green
28 fl oz canned Whole Peeled Tomatoes
2 cup Vegetable Broth
1 whole Coconut Milk, full-fat, canned
0.5 cup Cilantro, fresh and chopped
3 cup Kale, stems removed and chopped

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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

You can top the stew with the optional toppings of rice, cilantro and lime.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	208
Fat:	9 g
Carbohydrates:	30 g
Protein:	10 g
Cholesterol:	0 g
Sodium:	1269 mg
Fiber:	12 g
Sugars:	8 g
Sugar Alcohol:	0 g
Calculated per serving.