Savor a taste of India with this vegetarian lentil curry. Cashew nuts add flavor and a crunchy texture. Baby kale is just wilted in the curry sauce. Baby kale has a milder flavor, is more tender and works perfectly in this recipe.
A note about spices: The recipe calls for curry powder, ground ginger and ground cumin. Spices lose their flavor after about six months. If yours are a slight gray or have lost their aroma, it’s time for new ones.
• Helpful Hints:
Regular onion can be used instead of frozen.
Two crushed garlic cloves can be used instead of minced garlic.
Lentil Curry and Cashews
Yield 2 servings. Recipe by Linda Gassenheimer
Olive oil spray
1 cup frozen chopped onion
1 teaspoon minced garlic
½ teaspoon ground ginger
1 tablespoon curry powder
1 teaspoon ground cumin
2 cups rinsed and drained canned lentils
½ cup lite coconut milk
½ cup drained reduced-sodium diced tomatoes
1 cup baby kale
Salt and freshly ground black pepper
2 tablespoons chopped cilantro
½ cup cashew nuts, dry roasted without salt
2 tablespoons reduced-fat sour cream
Heat large skillet over medium-high heat and spray with olive oil spray. Add onion, garlic and ginger. Saute 2 to 3 minutes. Add curry powder and ground cumin. Saute another minute. Stirring to combine all ingredients, add the lentils, coconut milk and tomatoes. Stir again. Cook 5 minutes. Add the kale and stir until wilted, 1 to 2 minutes. Add salt and pepper to taste. Serve in bowls and sprinkle cilantro and cashews on top. Add a tablespoon of sour cream to each bowl.
Per serving: 579 calories (40% from fat), 25.4 g fat (7.7 g saturated, 11.8 g monounsaturated), 6 mg cholesterol, 27.6 g protein, 70.1 g carbohydrates, 21.7 g fiber, 63 mg sodium.