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Kale and Sweet Potato Dahl (Indian curry)

Featured in the Honolulu Star-Advertiser on February 15, 2012.
Recipe compliments of Kale’s Natural Foods.

Ingredients:

Kale and Sweet Potato Dal (Indian curry)

  • 1 1/2 cups uncooked lentils, cooked according to package directions
  • 4 tablespoons vegetable oil
  • 2 tablespoons cumin seed
  • 2 tablespoons sesame seed
  • 2 teaspoons mustard seed
  • 2 teaspoons turmeric
  • 2 tablespoons curry powder
  • 1/2 a large onion, minced
  • 2 stalks celery, chopped
  • 1 large carrot, chopped
  • 5 garlic cloves, minced
  • 1 (2-inch) piece ginger, peeled and grated
  • 2 Japanese eggplant, chopped
  • 1 vegetable bouillon cube
  • 2 cups of water
  • 1 large sweet potato, peeled and chopped into bite-sized chunks
  • 1 can (15 ounces) diced tomatoes
  • 1 can (14 ounces) coconut milk
  • 2 cups frozen sweet green peas
  • 1 bunch kale, thick stems removed, sliced
  • Sea salt to taste
  • 1/2 teaspoon cayenne, optional

Directions:

  1. Heat oil in a large pot over medium-high heat.
  2. Add cumin, sesame, and mustard seeds; stir occasionally until they begin to pop.
  3. Add turmeric and curry powder; heat for 3-4 more minutes.
  4. Be careful not to burn.
  5. Add onions and sauté until translucent.
  6. Add celery, carrot, garlic, and ginger; sauté for 3-4 minutes.
  7. Reduce heat to medium.
  8. Add eggplant and sauté, adding a little water if mixture is sticking to bottom of pan.
  9. Monitor heat closely to avoid burning.
  10. After 5 minutes, add water, bouillon cube, and sweet potato.
  11. Stir and bring everything to a gentle boil.
  12. Cook until sweet potato is slightly firm.
  13. Add lentils, tomato, and coconut milk; stir to combine.
  14. Add kale and peas; combine gently.
  15. Season with sea salt and optional cayenne.
  16. Simmer on low for 10 minutes.
  17. Serve with flatbread or brown rice.

Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
370 calories, 15 g fat, 11 g saturated fat, 0 mg cholesterol, 350 mg sodium, 48 g carbohydrate, 17 g fiber, 11 g sugar, 16 g protein

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