Curried black lentils and potatoes with chard and naan

In order to bring you the best organic produce, some ingredients may differ from those depicted.

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.

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In your bag

1 bag serves 2 (2 bags serve 4)
  • 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

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, Sodium: 830 mg, Carbohydrates 113 g, Fiber: 15 g, Added Sugar: 0 g.
Contains: Wheat


2-serving instructions (4-serving modifications in red)

Wash produce before use


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.


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

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.


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.


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.



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

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