Red Lentils with Cashews & Kale
  • 1 onion, diced
  • 1-2 cloves garlic, minced
  • 1 inch ginger, peeled and minced finely
  • 2-3 tablespoons grapeseed oil
  • 1 teaspoon yellow curry powder
  • 2 teaspoons madras curry powder
  • ½ teaspoon mustard seeds
  • ½ teaspoon turmeric
  • 1 cup red lentils
  • ½ teaspoon sea salt
  • 1 (14 oz.) can coconut milk
  • 1 lime, juiced
  • 2⅔ cups water, divided
  • 3 tablespoons tomato paste
  • ½ cup whole cashews
  • 1 small bunch kale, ribs removed and chopped
  1. Heat oil over medium heat in a large deep skillet.
  2. Add onions, garlic, and ginger. Saute for 5 minutes, until onion begins to soften.
  3. Add seasonings and cook 2 minutes to allow seasonings to toast.
  4. Add lentils. Cook, stirring occasionally, for about 5 minutes.
  5. Add coconut milk, lime juice and 2 cups of water. Bring to a boil then reduce heat to medium-low. Cover and simmer 20-25 minutes, stirring occasionally.
  6. Once the lentils have cooked down and become soft, add the tomato paste. Stir well to combine. Taste for seasoning and adjust if necessary.
  7. Next, add the cashews, kale, and remaining ⅔ cup water as needed. Stir to combine. The consistency should be rather thick but not sticky or clumpy. Let ingredients heat through.
  8. Serve on rice with a wedge of lime and fresh cilantro, if desired.
Recipe by These Things I Love at