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

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This lentil curry or Dahl is simple, quick, delicious and healthy. A warming casual vegan meal on a cold winter night made under 30 minutes. Lentils are low in calories, rich in iron, folate, they have virtually no fat, and are an excellent source of protein and fiber. So as promised, this month is all about healthy food. I have also added superfoods like kale, ginger, garlic, sweet potato, lime, and an array of Indian spices such as cumin, turmeric, coriander, bay leaf and cinnamon. To make this curry even more delicious, I served it over charred peppers. When you mix the two flavours together, this dish is undeniably mouthwatering. Serving this lentil curry with gluten-free naan bread is entirely optional, but maybe a small piece for dipping into the delicious curry sauce would be a nice treat. Enjoy!

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

  • In a large heavy bottomed pot sauté onions, and garlic in coconut oil until soft. About 5 minutes
  • Stir in ginger, chili peppers, cumin, turmeric, coriander, cinnamon and bay leaf
  • Stir in chopped tomato and coat with the onion mixture
  • Add lentils, 5 cups of water and salt. Bring to boil, cover and reduce heat to medium-low. Cook for 10 minutes
  • Add kale and sweet potato and cook for 10 more minutes or until sweet potato and lentils are tender
  • Remove from the heat and stir in yogurt/coconut cream and lime juice
  • 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
  • To serve; ladle curry over peppers and serve with gluten-free naan bread


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