Curried black lentils and potatoes with chard and naan

Vegetarian, Dairy Free, Soy Free

2 Servings, 680 Calories/Serving

25 – 35 Minutes

The curry seasoning blend of fresh ginger, garlic, and turmeric dates back thousands of years; in fact, the flavor combination is said to be one of the oldest still in regular use today. In this one-pot vegetarian dish, those classic ingredients and Madras curry powder bring spice and powerful anti-inflammatories to black lentils, potatoes, and chard.

Ingredients

  • ½ cup black lentils
  • 6 ounces red potatoes
  • Fresh ginger
  • Peeled fresh garlic
  • 1 or 2 shallots
  • 1 bunch chard
  • 1 tablespoon Madras curry powder
  • 1 cup vegetable broth
  • ½ cup coconut milk
  • ½ cup diced tomatoes
  • 2 naan
  • 1 lime
  • Fresh basil

Instructions

1

Cook the lentils

  • In a fine-mesh strainer, rinse the lentils.
In a small sauce pot, combine the lentils and 4 cups lightly salted water. Bring to a boil, reduce to a simmer, and cook, stirring occasionally, until the lentils are tender, 18 to 20 minutes. Drain and set aside.
While the lentils simmer, prepare the vegetables and start the curry.

2

Prep the vegetables

  • Cut the red potatoes in half lengthwise, then crosswise into ¼-inch-thick half-moons.
  • Grate or peel and finely chop the ginger.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
  • Peel and thinly slice the shallots.
  • Strip the chard leaves from the stems; coarsely chop the leaves and stems, keeping them separate.

3

Start the curry

In a medium sauce pot over medium-high heat, warm 1 to 2 tablespoons oil. Add the potatoes, season with salt, and cook, stirring occasionally, until slightly translucent, 3 to 5 minutes. Stir in the ginger, garlic, shallots, chard stems, and Madras curry powder and cook until fragrant, about 1 minute.
Add the vegetable broth, coconut milk, tomatoes, and ½ cup water and bring to a boil. Reduce to a simmer, then stir in the chard leaves and cook, stirring occasionally, until the potatoes are tender and the chard leaves are wilted, 3 to 5 minutes.
While the curry cooks, prepare the naan.

4

Toast the naan

On the stovetop directly over a flame, or in a dry medium frying or grill pan over medium heat, warm the naan until lightly toasted, about 30 seconds per side. Or, toast them in a toaster.

5

Prep the garnishes; finish the curry

  • Juice half the lime; cut half into wedges.
  • Strip the basil leaves from the stems; coarsely chop the leaves. Set aside for garnish.
Remove the curry from the heat, stir in the lentils and lime juice, and season to taste with salt and pepper.

6

Serve

Transfer the curry to individual bowls. Garnish with the basil and serve with the naan and lime wedges.

Nutrition per serving: Calories: 680 Protein: 26 g, Total Fat: 14 g, Monounsaturated Fat: 4.5 g, Polyunsaturated Fat: 2 g, Saturated Fat: 3 g, Cholesterol: 0 mg, Carbohydrates 113 g, Fiber: 15 g, Added Sugar: 0 g, Sodium: 830 mg
Contains: wheat

Similar Recipes

Baked shrimp with tomato, feta, and lemon-mint orzo
Soy Free
Baked pasta with butternut squash and Green Goddess salad
Gluten Free, Vegetarian, Soy Free
Almond-milk date shakes & Bombay scrambled eggs
Paleo, Gluten Free, Vegetarian