Coconut red lentil curry with sweet potato and kale

_MG_48571 medium onion, finely chopped
2 tablespoons vegetable oil
1 tablespoon finely chopped peeled fresh ginger
2 garlic cloves, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon salt
2 cups water
1 1/2 cups dried red lentils (10 oz)
1 (13- to 14-oz) can unsweetened coconut milk
1 14 oz. can fire-roasted diced tomato
1 medium sweet potato (about 12 oz) cut into 1/4-inch dice
2 cups chopped kale
Accompaniment: white rice

Cook onion in oil in a 3 1/2- to 4-quart heavy pot over moderate heat, stirring occasionally, until edges are golden, about 6 minutes. Add ginger and garlic and cook, stirring, 1 minute. Add cumin, coriander, turmeric, salt and cook, stirring, 1 minute.

Stir in water, lentils, tomato and coconut milk, then simmer, covered, stirring occasionally, 5 minutes. Stir in sweet potato and simmer, covered, until lentils and sweet potato are tender, about 15 minutes. Add kale and simmer 2-4 more minutes, until kale is wilted.
Serve over rice.

Adapted from


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