Green Curry Lentils with Kale & Coconut Milk
Traditional Masoor Dal Loaded with Kale and Spinach
MORE GREEN, MORE BETTER
I gravitate to green food. Green salads, green vegetables, green soups. Any time I can make a dish overly green, it’s for me. I have clients that feel the same way about getting their greens, which helps me create these vibrant recipes.
The secret of making a yellow curry dish green is your blender. By taking a bit of the coconut milk broth and a cup of spinach, you can transform the color of your dish. Want an even deeper shade of green? Add an additional cup of spinach. See the directions below and have fun.
DON’T BE OVERWHELMED BY THIS LIST OF SPICES
When you look at the list of ingredients for a curry dish, you might think it’s a bit long. Don’t let this discourage you from making this dish.
Turmeric, coriander, cumin and red pepper flakes are always in my pantry. If you are just starting to cook at home more often, these four are worth having in your cupboard. Remember, quality over quantity. Reach for organic options from Spicely, Frontier Co-Op and Simply Organic for spices with the most potent health benefits.
When in need of a smaller amount, and when you aren’t sure how quickly you’ll need the spice again, reach for the small boxes from Spicely. Most hold 3 teaspoons to a tablespoon of spice. They are great when you just need a pinch or want to try something new.
I use the Spicely boxes frequently when preparing dishes for my clients. I don’t want to overwhelm their pantry with things they don’t need, and these are great when I only need exactly 2 teaspoons for a dish.
WHAT TYPE OF LENTILS TO USE
For this recipe I use both green and red lentils, for a reason.
- Green lentils hold their shape when cooking
- Red lentils break down and create a thick curry sauce
The combination is the consistency we are all looking for when we want a curry dish. Don’t have both in your pantry, but you want to make this dish right now? Then use 1 cup of either that you have handy.
You may also substitute one or the other with yellow lentils. I would refrain from using black lentils in this recipe. Their small size, firm texture and color may not create the consistency you are expecting.
If you make this recipe, please let me know. Bookmark this recipe and leave a comment below, or take a photo and tag me on Instagram with #starseedkitchen.Print
The secret to making a yellow curry dish green is your blender. By taking a bit of the coconut milk broth and a cup of spinach, you can transform the color of your dish.
- 2 Tbsp coconut oil
- 1 medium yellow onion, medium diced
- 4 garlic cloves, smashed
- 1-inch fresh ginger, peeled & minced
- 2 tsp yellow mustard seeds
- 2 tsp turmeric powder
- 1 tsp ground coriander
- 1 tsp ground cumin
- ½ tsp red pepper flakes
- 1 tsp seal salt
- 3 ½ cups water
- 1 14-oz can organic coconut milk
- ½ cup red lentils
- ½ cup green lentils
- 2 bunches Dino flat leaf kale, chopped into 1-inch strips
- 1 cup spinach, packed
- In a large pot over medium heat, add onion and garlic. Adjust the heat to low and allow to cook till onions are soft and just beginning to look translucent, 7 to 10 minutes.
- Stir in the ginger, mustard seeds, turmeric, coriander, cumin, red pepper flakes and sea salt. Cook until fragrant, about 1 minute.
- Add water, coconut milk, lentils, and bring to a boil. Reduce to a simmer, cover, and cook for 40 to 50 minutes, until the lentils have broken down. Stir once or twice to prevent lentils from sticking to the bottom of the pot.
- Add 1 cup of spinach to a high-speed blender. Ladle 1 cup of liquid from the pot into the blender (trying not to get any lentils). Blend on high till liquid turns green. Poor into the pot and stir well till the yellow curry becomes green.
- Stir in the kale till wilted. Season with additional salt if preferred and serve with rice if desired. Enjoy.
Keywords: dinner, curry, soup, green lentil curry, lentil green curry, curry green lentils, curried lentils, green curried lentils, kale curry, curry with kale
ABOUT THE AUTHOR
Hi, I’m Whitney Aronoff, a Holistic Chef based in Laguna Beach, California. I graduated from Southern Methodist University with a degree in Communications, and went on to the health supportive culinary school, The Natural Gourmet Institute, in New York City. I work as a personal chef and teach cooking classes, with a focus on healthy, whole foods cooking.
My goal is to help people feel their best by sharing the delicious, healthy recipes I prepare weekly for my clients. I want you to have the energy to live your best life and fulfil your dreams. As we become more conscious and make more quality food choices, our body, mind, soul and the planet benefits.