Curried Lentils with Kale and Coconut Milk | Alexandra's Kitchen | Recipe | Lentil curry, Lentil recipes, Indian food recipes
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a white bowl filled with spinach and other food on top of a wooden table
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alexandracooks.com

Curried Lentils with Kale and Coconut Milk | Alexandra's Kitchen

68 ratings
· 1hr 5min · Vegan, Gluten free · 4 servings
Adapted from Milk Street's recipe for Goan lentil curry (masoor dal). I've made a few small changes: In place of fennel, I've used cumin. The two spices are not similar, but I like cumin, and I like cumin in curries. You could certainly use both. I like to toast the cumin and coriander seeds and grind them in a mortar and pestle, but using pre-ground spices is fine. I like to use two kinds of lentils: French green lentils, which hold their shape, and red lentils, which break down. You…
alexandracooks
Alexandra Stafford | Alexandra's Kitchen

Ingredients

Produce
• 1 tsp Coriander, ground
• 1 tsp Cumin or fennel, ground
• 1/2 cup French green lentils
• 4 Garlic cloves
• 1 tbsp Ginger, fresh
• 6 oz Kale
• 1 Lime, fresh
• 1/2 cup Red lentils
• 1 Yellow onion, medium
Canned Goods
• 1 14-ounce can Coconut milk, unsweetened
Baking & Spices
• 1 Kosher salt
• 2 tsp Mustard seeds, yellow or brown
• 1/2 tsp Red pepper flakes
• 2 tsp Turmeric, ground
Oils & Vinegars
• 2 tbsp Coconut oil or peanut oil
Liquids
• 15 1/2 cups Water

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