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Quick Coconut Curry Lentils with Greens

Coconut Curry Lentils with Kale

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!

Quick Coconut Curry Lentils with Greens
 
by:
Makes: 4
What You Need
  • 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 pepper
  • Brown basmati rice, to serve (or other rice of choice)
What To Do
  1. Make the rice, according to the package instructions.
  2. 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.
  3. Meanwhile, wash the greens and chop them. In a large skillet, heat 1 tablespoon olive oil over medium high heat. Add the greens and saute for several minutes until tender and bright green. (If the lentils are not done by this point, turn off the heat).
  4. 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 pepper. Cook until heated through. Taste, and add additional seasonings as desired.
  5. Serve with rice. If desired, add hot sauce (Sriracha) for some spice.
 

 

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SonjaQuick Coconut Curry Lentils with Greens

Comments 15

  1. Kelly

    Amazing! I said “this is my new favorite lentil meal” at dinner tonight and my two year old said “this is MY favorite lentil meal too” through a full mouth. Wonderful.

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  2. Tess Danesi

    This is seriously delicious and super simple. I used spinach and kale, added a TBSP of coconut manna for extra creaminess (and because I had it in the house) and sriracha because I love heat and I have to say it’s a keeper!

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  3. Chris Rawstern

    This recipe sounds seriously delicious. I wish my husband would eat things like this. He might eat a little. Once. Then it’s all mine. Not that it’s a problem, but he could do with a little more of the greens and lentils in his diet. I could live on them. I will be trying this. I have everything but Kale. Maybe frozen spinach would do?

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      Sonja

      Hi Chris, sorry for the very late response on this! Frozen spinach would most certainly work. You wouldn’t even need to saute it — you could just add it together with the lentils, coconut milk and spices. Let me know if you tried it out!

  4. Russell

    I hit this with some onions, peppers, and cashews the other night, and of course a healthy amount of Sriracha – it left nothing to be desired.

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