{"id":1128,"date":"2015-12-28T14:56:57","date_gmt":"2015-12-28T19:56:57","guid":{"rendered":"http:\/\/montrealvegan.com\/?p=1128"},"modified":"2018-02-19T13:52:18","modified_gmt":"2018-02-19T18:52:18","slug":"kale-lentil-curry","status":"publish","type":"post","link":"https:\/\/www.paulineedward.com\/inthekitchen\/kale-lentil-curry\/","title":{"rendered":"Kale & Lentil Curry"},"content":{"rendered":"

\"kale<\/p>\n

It’s kale season! Last week, I was looking for a way to use up some of the kale I had picked up at Tau<\/a> and I came up with a super yummy dish, but I made one mistake: I didn’t write down the ingredients! When my folks came over unexpectedly and finished off the lot, I decided to dig through my memory cells and come up with a recipe. And voila, here it is! Actually, with one minor difference; the first time I made it I used cooked chickpeas. For a chickpea version, simply reduce the liquid to 1 cup, reduce cooking time, and add the chickpeas after the kale and sweet potato are cooked.<\/p>\n

I realized while going back over my steps that the one ingredient that made a big difference was the creamed coconut, which is available in almost any store in my neighbourhood. Isn’t Montreal a great city for the cooking hack?!<\/p>\n

PS I’ve included my recipe for my own garam masala; if I have broken any rules, I apologize, or maybe not. The flavour is worth it!<\/p>\n

Ingredients<\/h4>\n

\u00be cup lentils
\n3 cups vegetable broth, or water
\n1-796 ml can diced tomatoes
\n1 onion, chopped
\n2-3 cloves garlic, minced
\n\u00bd sweet potato, diced
\n1 stalk celery, chopped
\n1 bunch of kale, washed, dried, large stems removed and chopped
\n4-5 tablespoons creamed coconut (or thick coconut milk)
\n1 teaspoon sea salt, more or less, to taste
\n1 heaping tablespoon garam masala
\n1 tablespoon curry powder<\/p>\n

Garam Masala (my personal mix)<\/em>
\n1 tablespoon ground cumin
\n1\u00bd teaspoons ground coriander
\n1\u00bd teaspoons ground cardamom
\n1\u00bd teaspoons black pepper
\n\u00bd teaspoon ground cinnamon
\n\u00bc teaspoon ground cloves
\n\u00bd teaspoon ground nutmeg
\n1 teaspoon turmeric
\n1 teaspoon fenugreek<\/p>\n

Instructions<\/h4>\n

Cook onions in a bit of cooking oil until softened; add garlic, celery, garam masala and curry. Cook a couple of minutes.
\nAdd tomatoes, lentils and broth. Simmer 15-20 minutes.
\nAdd sweet potato and kale. Simmer until lentils are cooked, about 20-25 minutes.
\nWhen nearly done, stir in creamed coconut.<\/p>\n","protected":false},"excerpt":{"rendered":"

It’s kale season! Last week, I was looking for a way to use up some of the kale I had picked up at Tau and I came up with a super yummy dish, but I made one mistake: I didn’t write down the ingredients! When my folks came over unexpectedly and finished off the lot, I decided to dig through my memory cells and come up with a recipe. And voila, here it is! Actually, with one minor difference; the first time I made it I used cooked chickpeas. For a chickpea version, simply reduce the liquid to 1 cup, reduce cooking time, and add the chickpeas after the kale and sweet potato are cooked.<\/p>\n","protected":false},"author":3,"featured_media":2141,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[22],"tags":[61],"class_list":["post-1128","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mains","tag-kale-lentil-curry"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/www.paulineedward.com\/inthekitchen\/wp-content\/uploads\/2015\/09\/kale_curry_w.jpg?fit=750%2C350&ssl=1","jetpack_shortlink":"https:\/\/wp.me\/p6LKIh-ic","jetpack_sharing_enabled":true,"_links":{"self":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/1128","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/comments?post=1128"}],"version-history":[{"count":2,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/1128\/revisions"}],"predecessor-version":[{"id":2706,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/posts\/1128\/revisions\/2706"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media\/2141"}],"wp:attachment":[{"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/media?parent=1128"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/categories?post=1128"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.paulineedward.com\/inthekitchen\/wp-json\/wp\/v2\/tags?post=1128"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}