Saturday, March 31, 2012


At the end of the week, I am at my most creative. Mostly from necessity. That’s when the cupboards are bare and I have just have my staples and a mish mash of stragglers hanging about in my refrigerator. That’s when curries abound in my house. I love a good curry, and so do the kids - it is a little sweet, and not at all spicy. Sweet potatoes seem to beg for it as well. Pair it with some lentils and kale, and you have yourself a balanced meal with a complete protein and a lot of vitamins and minerals. Not to mention that it just plain tastes yummy!

14 oz. can light coconut milk
½ cup dried lentils
2 Tbs. olive oil
1 sweet potato, peeled and cut into small cubes
1 onion, chopped
1 bunch kale, rinsed and chopped
1 tsp. salt
1 tsp. curry powder

Combine coconut milk and lentils in a medium saucepan and cook over medium heat until the lentils are tender, about 15 minutes. Meanwhile, heat olive oil in a large frying pan over medium high heat. Add sweet potato and onions and cook for about 5 minutes. Add kale and continue to cook for 5 minutes. Sprinkle curry and salt over top of kale mixture and continue cooking over low heat until the lentils are ready. When the lentils are ready, pour the lentil and coconut mixture into the frying pan with the remaining ingredients and stir to mix well. Remove from heat and serve.

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