COCONUT CURRY LENTIL BOWL WITH CHICKPEAS AND KALE

COCONUT CURRY LENTIL BOWL WITH CHICKPEAS AND KALE

Health Rating
Prep Cook Ready in Servings
10 min 30 min 40 min 1
Scheduled for:
Dinner on Wednesday

Ingredients for 1

Show Original

1/8 cup Red lentils, raw
1/4 can(s) (16 oz) Diced tomatoes, canned (with garlic and onion)
1/4 can (13.5oz) Coconut milk, reduced fat
1/4 cup Vegetable stock/broth
1/4 tbsp Curry powder (heaping)
1/3 piece, 1-inch Ginger root (minced)
1/4 tsp Turmeric, powder
1/4 tsp Salt
1/4 can (15oz) Chickpeas, canned, drained
1 cup Kale (deveined and roughly chopped)
1/4 tbsp Lime juice
1/10 cup Cilantro (coriander) (roughly chopped)

Instructions


In a Dutch oven or large high-sided skillet, combine the red lentils, tomatoes with their juices, coconut milk, water or broth, curry powder, ginger, turmeric, and salt. Bring the mixture to a boil, then reduce the heat, cover, and simmer for about 18 minutes. Stir in the chickpeas and kale and allow to cook another 3-5 minutes, until the kale is wilted and bright green. Stir in the lime and cilantro and serve. Enjoy!

Nutrition Facts

Per Portion

Calories 499
Calories from fat 120
Calories from saturated fat 79
Total Fat 13.3 g
Saturated Fat 8.8 g
Trans Fat 0 g
Polyunsaturated Fat 3.2 g
Monounsaturated Fat 4.6 g
Cholesterol 0 mg
Sodium 1284 mg
Potassium 1526 mg
Total Carbohydrate 71 g
Dietary Fiber 17.3 g
Sugars 8.8 g
Protein 23.8 g

Dietary servings

Per Portion


Meat Alternative 1.3
Vegetables 4.0

Energy sources


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