Sweet Potato and Kale Curry Bowl. Vegan. GF.

Hi everybody!  Yes, Monday is here again… but I’m vowing to be positive despite the weekend going by way too fast.  We had a cloudy, drizzly, rainy yet warmer weekend.  Rainy days always thrust me into the kitchen.  We stocked up on veggies at the farmer’s market on Saturday and I got busy.  I seriously made so much food.  This was one of the dishes… obviously.

If you know me, or know my blog – you know I love (seriously addicted) Indian food.  I think it’s because I can always find vegan, gf food without worry.  The earthy flavors are just captivating to me.  Thankfully my husband and my oldest are equally smitten.  I thought I would make a big pot so we had it after church and leftovers for the week.  Resolutions still in tact:  being cost conscious and planning ahead 🙂  Check and check.

Ingredients:

Olive oil
1 yellow onion, diced
6 cloves of garlic, minced
2 inches of fresh ginger, peeled and grated
1 jalapeno, with seeds and membrane removed for a moderate spicy level or with seeds for spicy
1 tablespoon of curry powder
2 teaspoons of garam masala
1/2 teaspoon of turmeric
4 cups of low sodium vegetable broth
2 large sweet potatoes, peeled and cubed
1.5 cups of lentils (I used a mixture of yellow and orange)
1 cup of vegan yogurt (I used coconut based but soy or almond would work)
1 large handful of greens (hard stems removed – you can use kale, chard or whatever you have on hand) – washed and chopped
Salt and pepper

Optional:  I added 1 cup of leftover chickpeas to the dish once everything was mixed in. It added extra protein and used up some leftovers.  

Directions:

In a large Dutch oven, heat a few teaspoons of olive oil over medium heat.  Add your onion to the oil and stir and cook until translucent (about 4 minutes or so).  Add garlic and stir often to avoid burning.  Then add your fresh ginger, jalapeño and the spices.  Stir well to coat.  Add your broth, sweet potatoes and lentils.  Bring to a boil then reduce the heat to the lowest setting and cover.  Let that cook for about 30 minutes – once the lentils have absorbed all of the broth – add the yogurt and greens.  Give that a good stir and serve once the greens have wilted.  I served this over brown rice but quinoa would also work perfectly and add another boost of protein.  Enjoy!

Week number 2 of January.  Focusing more on my training for this ultra this spring.  I’m committed to my PT, foam rolling, stretching, getting enough sleep, recovery days and mileage.  Today I focused on my core and stretching a lot more post my treadmill run. I have to admit it was nice to mix it up.

Sunday:  12 rainy miles with a few miles of hill work
Monday: 10 treadmill miles/core/stretching

Happy Meatless Monday!

— Knead to Cook