Easy Coconut Curry Lentils with Mushrooms and Kale
A hearty, aromatic curry featuring tender lentils simmered in rich coconut milk with earthy mushrooms and fresh kale. Fragrant with ginger, garlic, and warming curry spices, this comforting dish develops deep flavors through gentle braising. The coconut milk creates a creamy base while diced tomatoes add brightness. Perfect for weeknight dinners or meal prep, this nourishing curry pairs beautifully with rice or flatbread for a satisfying plant-based meal.
Ingredients
- 1 pound Camellia Brand Lentils, bag
- 4 cups vegetable broth
- 1 can unsweetened coconut milk
- 1 can diced tomatoes
- 1 small bunch green onions, chopped
- 8 ounces baby portabella or button mushrooms, sliced
- 1 bunch baby kale, choppedspinach1:1vegetarian
wilts faster, add last 2 minutes
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, finely minced or grated
- 3 tablespoons tomato paste
- 3 tablespoons curry powder
- 1 teaspoon hot red pepper flakes
- 2 tablespoons coconut oil
- salt(optional)
- pepper(optional)
Instructions
- 1
Heat coconut oil in a large heavy pot over medium heat
- 2
Add green onions, garlic, ginger, curry powder, and red pepper flakes and cook for about 5 minutes until onions soften and aromatics release their flavors
- 3
Add vegetable broth, cover, and bring to a boil
- 4
Add lentils, diced tomatoes, tomato paste, and mushrooms and stir to combine
- 5
Turn down to medium heat, cover, and cook for 10 minutes
- 6
Turn down to low heat, uncover, add coconut milk, then gently simmer for 15-20 minutes until lentils are tender
- 7
Season with salt and pepper as needed
- 8
Just before serving, stir in chopped baby kale
- 9
Garnish with chopped cilantro and serve over rice or with naan or pita bread
Tips
Use baby portabella mushrooms for deeper umami flavor, or substitute with button mushrooms if preferred
Taste and adjust curry powder and red pepper flakes to your heat preference before adding the coconut milk
Add the kale at the very end to maintain its vibrant color and prevent overcooking
Good to Know
Refrigerate for up to 4 days in airtight containers
Can be made 1-2 days ahead; reheat gently and add fresh kale before serving
Serve hot over rice, quinoa, or with naan bread and fresh cilantro
Common Mistakes
Don't add kale too early to avoid overcooking and loss of color
Keep heat low during final simmer to prevent coconut milk from curdling
Substitutions
Vegan Options
General Alternatives
FAQ
Can I use dried lentils instead of the bag?
Yes, use 1 pound of any dried lentils. Red lentils cook faster in 10-15 minutes, while green or brown lentils need the full 20 minutes.
What if I don't have baby kale?
Regular kale works but remove stems and chop smaller. Spinach is another option but add it in the last 2 minutes to prevent wilting too much.
How long will this keep in the refrigerator?
Store covered for up to 4 days. The flavors actually improve overnight. Reheat gently and add fresh greens if needed.