Lentil Curry With Kale Over Charred Peppers {Vegan, Gluten-Free}

2 Reviews
Published Jan 10, 2019 ∙ Kristina Stosek

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This Lentil Curry With Kale Over Charred Peppers is a warming casual vegan meal. Lentil curry, also called Dahl, is one of the most flavourful Indian stews. The lentils are cooked in a thick sauce spiced with ginger, turmeric, cumin, coriander cinnamon and bay leaf. The aromatic Indian spices add a robust flavour to a simple lentil dish.

 

lentils

 

In this lentil recipe, I also added tomatoes, kale and sweet potatoes. For creaminess, I used dairy-free yogurt, or you can add coconut cream. I can’t tell you how satisfying and good this lentil curry is.

Because I wanted to add another flavour and texture, I made some charred peppers. The peppers are then topped with the thick flavourful curry. When you mix the two flavours, this Indian dish is so beyond delicious!

What to serve with lentil curry?

I like to serve this lentil curry with gluten-free naan bread. However, it is entirely optional. But honestly, who can resist a piece of naan dipped in the most delicious curry sauce. 

What I love about this lentil curry dish, it is simple, delicious, healthy and made under 30 minutes. Lentils are an excellent addition to everyday meals because they are low in calories, rich in iron, folate, they have virtually no fat, and are a good source of plant-based protein and fiber. 

♥ Here is a list of our 5 best gluten-free recipes made with lentils.

Instant Pot Mediterranean Lentil and Collards Soup

Creamy Thai Peanut Dahl

Immune Boosting Lentil Salad

Farmers Market Soup

Golden Lentil Hummus

Lentil Curry With Kale Over Charred Peppers {Vegan, Gluten-Free}

2 reviews
Published Jan 10, 2019 · Kristina Stosek
Prep Time:
15 min
Cooking Time:
25 min
Serves:
4 - 6

Ingredients

2 cups red lentils, soak in water for 15 minutes, then drain and rinse
2 Tbsp. Coconut oil plus some for brushing the peppers
1 medium onion, chopped
3 garlic cloves, chopped
1 Tbsp. (1-inch) Grated ginger
1 green chili pepper, chopped
1 tsp. GF ground cumin
1 tsp. GF ground turmeric
1 tsp. GF ground coriander
1/2 tsp. GF ground cinnamon
1 GF bay leaf
1 large tomato, chopped
5 cups water
1 tsp. Himalayan salt or to taste
1/2 bunch kale, stems removed and roughly chopped (about 3 cups)
1 medium sweet potato, peel and cut into small bite size pieces
1 cup dairy-free yogurt or coconut cream
Juice of 1 large lime
3 red or yellow bell peppers, cut lengthwise, membranes and seeds removed
To serve; gluten-free naan bread (optional)

Instructions

  1. In a large heavy bottomed pot sauté onions, and garlic in coconut oil until soft. About 5 minutes
  2. Stir in ginger, chili peppers, cumin, turmeric, coriander, cinnamon and bay leaf
  3. Stir in chopped tomato and coat with the onion mixture
  4. Add lentils, 5 cups of water and salt. Bring to boil, cover and reduce heat to medium-low. Cook for 10 minutes
  5. Add kale and sweet potato and cook for 10 more minutes or until sweet potato and lentils are tender
  6. Remove from the heat and stir in yogurt/coconut cream and lime juice
  7. While the lentils are cooking, place peppers cut side down on a baking sheet lined with foil. Lightly brush the peppers with melted coconut oil. Broil the peppers for 2 - 3 minutes until charred
  8. To serve; ladle curry over peppers and serve with gluten-free naan bread

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