Red Lentil Curry


1 Tbsp. canola oil
1 onion, chopped
4 garlic cloves, diced
1 Tbsp. grated ginger
1 1/2 tsp. garam masala
1 1/2 tsp. curry powder
1/8 to 1/4 tsp. cayenne pepper
5 cups low sodium vegetable broth
2 lbs. sweet potatoes, peeled and cubed
1 1/2 cups dried red lentils
1 bunch kale, center ribs removed, leaves thinly sliced
1/3 cup chopped fresh cilantro (optional)
Juice of 1/2 lime


In large saucepan, heat oil over medium heat. Add onion and saute until translucent, 5 to 7 minutes, stirring occasionally. Add garlic, ginger, garam masala, curry powder and cayenne and continue stirring for 1 minute.

Stir in 5 cups broth, sweet potatoes, lentils. Bring to a boil; reduce heat to low, cover and simmer for 25 minutes. Stir in the kale and continue cooking until the kale is cooked, another 10 minutes.

Stir in cilantro and lime juice and serve immediately over brown rice.