Red Lentil Curry with Kale
Ingredients
- 1 teaspoon cumin seeds
- 1/2 teaspoon black mustard seeds
- 1/2 teaspoon chili flakes
- 2 tablespoons oil
- 1 medium onion, diced
- 1 small carrot, diced
- 3 cloves garlic, minced
- 2 teaspoons cumin
- 2 teaspoons turmeric
- 1/2 teaspoon cayenne
- 1 teaspoon smoked paprika
- 1/4 teaspoon asafoetida
- 2 tablespoons tomato paste
- 1 cup red lentils, rinsed
- 2 cups water
- 1 can diced tomatoes
- 1 can coconut milk
- 4 cups kale, de-stemmed and chopped
Optional additions
- eggplant
- red pepper
- tofu
Preparation
Dry toast the cumin seeds, black mustard seeds, and chili flakes until they pop.
Heat the oil in a pan and add the diced onion, carrot, minced garlic, and any optional additions; cook until softened.
Add the cumin, turmeric, cayenne, smoked paprika, asafoetida, and tomato paste; cook for a minute to release flavors.
Stir in the rinsed red lentils.
Add water, diced tomatoes, and coconut milk; bring to a simmer and cook until lentils are tender.
Finally, add the chopped kale and cook until wilted.
Notes
This recipe is vegan and can be adjusted based on available ingredients for flexibility.
