Curried black lentils and potatoes with chard and naan
Vegetarian, Dairy Free, Soy Free
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.
- 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
Cook the lentils
- In a fine-mesh strainer, rinse the lentils.
While the lentils simmer, prepare the vegetables and start the curry.
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.
Start the curry
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.
Toast the naan
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.
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