Ingredients:
3/4 cup of green lentils
2 cloves of garlic
1 large bunch of kale; stems discarded, leaves finely chopped
1-inch piece of fresh ginger, peeled and finely chopped
1 tbsp. yellow curry paste
1/2 oz. sweet piquante peppers, roughly chopped
1 13.5-oz. can coconut milk
1/2 lb. sweet potato, diced medium
1 lemon; quartered and deseeded
1 shallot, diced small
1/2 cup plain greek yogurt
olive oil
Directions:
1. Preheat oven to 450 F.
2. Place sweet potato on baking sheet. Drizzle with 1/2 tsp. olive oil and roast for 20 minutes or until browned and tender.
3. Roughly chop one clove of garlic. Using a zester, finely grate the other clove of garlic into a paste.
4. In a bowl, combine diced shallot, chopped ginger and chopped garlic.
5. In another bowl, combine yogurt, 1 tbsp. water and garlic paste. Season with salt and pepper.
6. In a medium pot, heat 1 tsp. olive oil over medium-high heat until hot.
7. Add the shallot, ginger and garlic, season with salt and pepper. Cook, stirring frequently 1 to 2 minutes until softened.
8. Add the curry paste. Cook stirring frequently, 30 seconds to 1 minute, or until roughly combined.
9. Add lentils, 1 1/4 cup of water and the coconut milk (shake can before using). Cook, stirring occasionally, 18 to 20 minutes until thickened.
10. Add the chopped kale. Cook, stirring occasionally, 4 to 6 minutes or until lentils are tender and the kale has wilted.
11. Turn off heat and add juice from 2 lemon wedges. Season with salt and pepper.
12. Combine chopped peppers, roasted sweet potato and juice form remaining lemon wedges.
13. Serve the cooked lentils and kale topped with finished sweet potato mixture on top. Add a dollop of garlic yogurt.
Serves 2.