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  • Swan Wellness

Curried Potato, Lentil & Kale Stew

Updated: Dec 6, 2020


This healthy potato and lentil stew with kale is easy and quick to make in one pot with simple ingredients. With big curry flavor, it tastes and smells delicious. Hearty and comforting, it’s the perfect dish to make this time of year as the weather gets cooler.


The ingredients for this stew are simple and the recipe is very flexible. Any dark leafy green can be used instead or in combination with the kale, such as spinach or Swiss chard. You can use different types of potatoes, or even some butternut squash; I used half sweet and half yellow potatoes, but you could use all sweet potatoes or any combination. For the lentils, I used a combination of green and brown. You could use red, but red lentils will soften and lose their shape, so the stew will have a dahl-type consistency. The recipe is vegan, high in protein, oil-free, and naturally gluten-free. It’s also full of immune system supporting fiber, antioxidants, vitamins, and minerals including: Vitamins A, B6, C, E, manganese, potassium, folate, selenium, and zinc.


INGREDIENTS

  • 1 cup yellow onion, diced

  • 4 cloves garlic, minced

  • 1 tbsp fresh ginger, peeled and minced

  • 2 tbsp curry powder

  • 1 tsp sea salt

  • 2 tbsp tomato paste

  • 1 cup dried green or brown lentils, uncooked

  • 3 cups vegetable broth

  • 1 13.5 can lite coconut milk

  • 1 cup carrots, peeled and chopped

  • 3 cups sweet potato, peeled and cubed

  • 2 cups yellow potato, cubed

  • 6 cups packed kale, trimmed and chopped

INSTRUCTIONS

  1. Cook the onion, ginger, and garlic in a few tablespoons of the broth for 5 minutes in a large pot over medium heat.

  2. Add the curry powder, salt, and tomato paste and cook for a few minutes more stirring often.

  3. Add the lentils and broth, cover and simmer for 15-20 minutes.

  4. Add the carrots, potatoes, and coconut milk and simmer uncovered for another 15-20 minutes or until the carrots and potatoes are soft but not mushy.

  5. Add the kale and mix until it wilts slightly but is still vibrant green.

  6. Taste and adjust seasonings, adding more curry powder and salt if needed.

  7. Serve on its own or over brown rice.

Please let me know how you like this recipe in the comments or on Facebook! I’m always so eager to hear from you and hope you love this potato, lentil & kale stew.

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