We’ve been working on our repertoire of quick weeknight meals lately. This one comes from an idea I had one night trying to determine what to do with some kale from the garden. I ad-libbed with some brown lentils and a can of coconut milk we had on-hand, threw in some curry powder, and voila – it actually turned out pretty tasty!
This recipe is a quick way to get to something that tastes like it’s been cooking for quite a while — it also has a fairly short ingredient list, so it’s feasible to make on a weeknight. Another secret is using Thai red curry paste instead of lots of fresh ingredients — grab a jar from the store in the international aisle, and it keeps for a long time in the refrigerator.
We made this recipe in part as a request from a reader for some quick weeknight meals — and whose family had a penchant for Indian food. With the Madras curry powder, the curry is Indian in its flavor profile. However, we have no claims of it being in any way authentic – it’s just a quick and easy way to get a healthy meal on the table — with an Indian flair!
- 2 cups uncooked brown basmati rice, to serve
- 2 cups brown lentils
- 1 pound kale, chard, spinach or collard greens (8 cups chopped)
- 1 tablespoon olive oil
- 15-ounce can coconut milk
- 1 tablespoon Thai red curry paste
- 1 tablespoon Madras curry powder
- 1 tablespoon tomato paste
- ¾ teaspoon kosher salt
- Fresh ground black pepper
- Cook the rice according to the package instructions.
- In a medium sauce pan, bring 2¾ cups salted water to a boil. Add 2 cups brown lentils, cover, and reduce heat. Simmer covered for about 20 to 25 minutes, until most of the water has been absorbed.
- Meanwhile, wash the greens, remove the stems and chop the leaves. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add the greens and sauté for several minutes until tender and bright green. (If the lentils are not done by this point, turn off the heat for the greens).
- When the lentils are done, add them to the skillet with the greens. Over medium high heat, stir in 1 can coconut milk, 1 tablespoon Thai red curry paste, 1 tablespoon Madras curry powder, 1 tablespoon tomato paste, ¾ teaspoon kosher salt, and fresh ground black pepper. Cook until heated through. Taste, and add additional seasonings as desired.
- Serve over rice; if desired, add hot sauce (Sriracha).