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Aoife Rose Faccenda: "I added rice to mine and skipped the kale it was…" Read More
12Ingredients
35Minutes
280Calories
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Ingredients
US|METRIC
4 SERVINGS
- 3/4 cup red lentils
- 1 diced tomatoes with garlic and onion (15 1/2 ounce can, with juices, I blended mine a little to avoid big tomato chunks that my family dislikes, but that is optional)
- 1 lite coconut milk (15 1/2 can)
- 1 cup water (or vegetable broth)
- 1 Tbsp. curry powder
- 1 1/2 inches fresh ginger (piece of, minced)
- 1 tsp. turmeric
- 1 tsp. salt
- 15.5 oz. chickpeas (drained and rinsed)
- 4 cups kale (roughly chopped, deveined)
- 1 Tbsp. lime juice
- 1/3 cup chopped fresh cilantro (roughly)
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NutritionView More
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280Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories280Calories from Fat20 |
| % DAILY VALUE |
| Total Fat2g3% |
| Saturated Fat0g0% |
| Trans Fat |
| Cholesterol |
| Sodium940mg39% |
| Potassium740mg21% |
| Protein16g |
| Calories from Fat20 |
| % DAILY VALUE |
| Total Carbohydrate52g17% |
| Dietary Fiber17g68% |
| Sugars<1g |
| Vitamin A110% |
| Vitamin C90% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(2)
Rebecca Reyes 7 years ago
Wow! Amazing flavor. I can't wait to make this again! I followed the recipe exactly and it turned out great. Next time I would probably use less kale, though.