1 pot coconut curry

"Something curry" was the request from JR for what he wanted to eat for dinner last night (ok, really it was two nights ago, but his initial request was bumped in favor of Rustic Cabbage Soup). So I took a quick scan of the fridge and pantry last night and decided that I could pull a curry dish off, and try out a new combination of ingredients all at the same time. Here's what I did:

1 Pot Coconut Curry

Serves 4

1 c. lentils, rinsed and sorted

4 c. vegetable stock

1 medium yellow onion, chopped

2 cloves garlic, minced

2 Tbsp. curry powder

1 tsp. turmeric

1 tsp. cumin

pinch of salt

1 c. coconut milk (regular, not light)

1 bunch dino kale, chopped

12 oz. firm tofu, chopped

Cook the onions and garlic in olive oil in a large pot over medium heat until they begin to brown. Add the lentils and stock, bring to a boil. Cover and reduce heat. Allow to simmer for 20 minutes, stirring occasionally.

Add spices and coconut milk to pot, stir well. Cover and continue to simmer for about 25 minutes, stirring occasionally.

Add chopped kale to the pot. Don't mix it in, but rather let it sit on top of the lentils and cover the pot to allow the kale to steam for 5 minutes. Add the tofu to the pot. Mix well and continue to cook until heated through.

I served the curry over purple jasmine rice, which was a really pretty color combination.

Note: JR thought it could use a little more spice (though to put it into perspective, it's only when his nose starts to sweat that he thinks it's the "right" amount of spice). The curry powder I currently have on hand is mild. Next time, I may try mixing it up with a spicier blend. Let me know what you think!