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overhead shot of Lentil curry bowl with a green striped napkin and gold spoon

One pot coconut curry lentil bowl with chickpeas and kale


Description

This is a one-pot dinner that comes together in about 30 minutes. This vegan, gluten-free meal is full of flavor and is immensely satisfying. It pairs perfectly with warm naan bread.


Ingredients

Scale
  • 3/4 cup red lentils
  • 1 (15 1/2) ounce can diced tomatoes with garlic and onion with juices (I blended mine a little to avoid big tomato chunks that my family dislikes, but that is optional)
  • 1 (15 1/2) can lite coconut milk
  • 1 cup water or vegetable broth
  • 1 heaping tablespoon curry powder
  • ~1 1/2 inch piece of fresh ginger, minced
  • 1 teaspoon turmeric
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 (15 1/2 oz.) can chickpeas, drained and rinsed
  • 4 cups roughly chopped, deveined kale
  • 1 tablespoon lime juice
  • 1/3 cup roughly chopped fresh cilantro

Instructions

  1. In a Dutch oven or large high-sided skillet, combine the red lentils, tomatoes with their juices, coconut milk, water or broth, curry powder, ginger, turmeric, salt, and pepper.
  2. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 18 minutes.
  3. Stir in the chickpeas and kale and allow to cook another 3-5 minutes, until the kale is wilted and bright green.
  4. Stir in the lime and cilantro and serve. Enjoy!

Notes

  1. Canned coconut milk is what you need here. Lite is my preference, but full-fat works, too.
  • Prep Time: 5 minutes
  • Cook Time: 25 minutes
  • Category: main meal
  • Method: stovetop
  • Cuisine: Indian

Nutrition

  • Serving Size: 1 serving
  • Calories: 610
  • Sugar: 12.5g
  • Sodium: 655mg
  • Fat: 15g
  • Carbohydrates: 97.3g
  • Protein: 32.8g

Keywords: coconut lentil curry