Coconut Curry Lentils & Kale with Lime Rice & Peanuts

Coconut Curry Lentils & Kale

with Lime Rice & Peanuts

Group Created with Sketch. 45 min
Vegetarian WW™ Approved Plant-Forward i
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Recipe only available for Friday delivery.
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Mediterranean Diet
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 770 Cals/serving
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Here, a hearty duo of green lentils and kale get incredibly rich, bold flavor when cooked with warming vadouvan curry powder and sweet coconut milk—plus a squeeze of lime juice for a hint of brightness. A dollop of creamy yogurt on top provides cooling contrast, while a garnish of roasted peanuts lends delightful crunch to each bite.

17 green SmartPoints®

13 blue SmartPoints®

13 purple SmartPoints®

To learn more about WW and SmartPoints® visit ww.com

Get Cooking
fresh
ingredients
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the peanuts

Start the lentils:
2 Start the lentils:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the lentils, curry powder, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly coated. Add the coconut milk (carefully, as the liquid may splatter) and 1 1/2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 16 to 18 minutes, or until slightly thickened. 

Make the lime rice:
3 Make the lime rice:

Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the lime zest

Add the kale & finish the lentils:
4 Add the kale & finish the lentils:

To the pot of cooked lentils, add the chopped kale and 1/2 cup of water. Cook, stirring occasionally, 6 to 8 minutes, or until the kale is wilted and the lentils are tender (if necessary, gradually add up to 1/4 cup of water to achieve your desired consistency). Turn off the heat and stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. 

Finish & serve your dish:
5 Finish & serve your dish:

Season the yogurt with salt and pepper. Serve the lime rice topped with the finished lentils and kale. Garnish with the seasoned yogurt and chopped peanuts. Serve the remaining lime wedges on the side. Enjoy! 

Tips from Home Chefs

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Get This Recipe Delivered
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Zest the lime to get 1 teaspoon (if you don’t have a zester, use a peeler to remove the green rind of the lime, avoiding the white pith; mince the rind). Quarter the lime. Halve, peel, and medium dice the onion. Peel and roughly chop 2 cloves of garlic. Separate the kale leaves from the stems; discard the stems, then roughly chop the leaves. Roughly chop the peanuts

2 Start the lentils:

In a medium pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the diced onion and chopped garlic; season with salt and pepper. Cook, stirring frequently, 3 to 4 minutes, or until slightly softened. Add the lentils, curry powder, and as much of the red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly coated. Add the coconut milk (carefully, as the liquid may splatter) and 1 1/2 cups of water; season with salt and pepper. Heat to boiling on high. Once boiling, cook, stirring occasionally, 16 to 18 minutes, or until slightly thickened. 

Start the lentils:
Make the lime rice:
3 Make the lime rice:

Meanwhile, in a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Stir in the lime zest

4 Add the kale & finish the lentils:

To the pot of cooked lentils, add the chopped kale and 1/2 cup of water. Cook, stirring occasionally, 6 to 8 minutes, or until the kale is wilted and the lentils are tender (if necessary, gradually add up to 1/4 cup of water to achieve your desired consistency). Turn off the heat and stir in the juice of 2 lime wedges. Taste, then season with salt and pepper if desired. 

Add the kale & finish the lentils:
Finish & serve your dish:
5 Finish & serve your dish:

Season the yogurt with salt and pepper. Serve the lime rice topped with the finished lentils and kale. Garnish with the seasoned yogurt and chopped peanuts. Serve the remaining lime wedges on the side. Enjoy!