Vegetarian lentil curry lovely taste of India

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.