Lunch · Caribbean · 15 min
Caribbean-Style Curried Lentil and Sweet Potato Stew with Wilted Kale
- Calories
- 658
- Protein
- 25g
- Carbs
- 75g
- Fat
- 22g
Ingredients
- 0.445 cup green split peas
- 0.2669 cup sweet potato
- 1.275 tbsp extra-virgin olive oil
- 0.5 each yellow onion
- 2 clove garlic
- 1 tbsp curry powder
- 0.25 tsp ground cayenne pepper
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2.5 cup water
- 2 cup kale
Method
- 01Heat 1 tablespoon of extra virgin olive oil in a heavy-bottomed pot over medium heat.
- 02Add the finely diced yellow onion and sauté until soft and translucent, about 5 minutes.
- 03Stir in the minced garlic, curry powder, and ground cayenne pepper; cook for 1 minute until fragrant to bloom the spices.
- 04Add the dry green split peas and 2.5 cups of water. Bring to a boil, then reduce heat to low, cover partially, and simmer for 25 minutes.
- 05Stir in the diced sweet potatoes, salt, and black pepper. Continue to simmer for 15 to 20 minutes until both the split peas and sweet potatoes are tender.
- 06Fold in the chopped kale and cook for 2 minutes until just wilted.
- 07Remove from heat, adjust salt and pepper if needed, drizzle with the remaining 0.5 tablespoon of extra virgin olive oil, and serve warm in a bowl.
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