Nothing says Fall like Curry...

Especially a curry with sweet potatoes and kale! I still call it a curry, but really, the curry taste is really subtle.

What you need:



1 cup green lentils, rinsed and drained
4 cups water
1 medium red onion, minced
3 medium cloves garlic, chopped
1 medium carrot, diced into 1/4 inch pieces
1 large or 2 medium sweet potatoes, diced
2 cups finely chopped kale
2 tsp curry powder
1 15oz can whole tomatoes (do not drain) – (I prefer buying whole rather than diced and chopping them finely in the can with a knife. I find the flavour is much better. You can used diced too)
3 TBS chopped fresh cilantro (optional)
salt and black pepper to taste
cayenne pepper to taste (also optional)

In a medium pot, sauté the onion on medium until translucent. Add the garlic, carrot, sweet potato and kale. Keep on medium heat for about 5 minutes.




Add the curry powder and stir it up to coat the veggies and allow it to cook for about a minute. Add the lentils, tomatoes and water and bring to a boil. Simmer for about 30-minutes or until lentils are done and veggies are tender.

Voila!



When I made it, I had no cilantro. Ofcourse, everything is better with cilantro but what can you do? Still yummy. This dish is not really a soup or a stew. You can serve on brown rice or eat it alone. It tastes better the next day. Today I am eating it on some spelt pizza crust, sprinkled with feta cheese.

FUN FOOD FACTS:

Kale is high in bio-available calcium, folic acid, and is a great antioxidant. Kale is usually best lightly steamed but cooking it longer in this dish is ok since the vitamins are preserved in the broth.
Sweet potatoes alse have anti-oxidant properties as well as betacarotene, vitamin C, potassium and fiber.
Lentils are a great protein, low in fat, high in nutrients and help reduce LDL cholesterol.