Coconut Curry Lentils & Kale with Roasted Sweet Potato & Garlic Yogurt

Coconut Curry Lentils & Kale

with Roasted Sweet Potato & Garlic Yogurt

Group Created with Sketch. 45 min myWW™
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    2 Servings
  • icon-nutrition Created with Sketch. Est. 570 Cals/serving
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Here, a hearty duo of green lentils and kale get incredibly rich, bold flavor when cooked with spicy yellow curry paste and sweet coconut milk—plus a squeeze of lemon juice for a hint of brightness. It’s all topped with roasted sweet potatoes and a drizzle of creamy garlic yogurt.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
14 green SmartPoints®
9 blue SmartPoints®
6 purple SmartPoints®

Get Cooking
fresh
ingredients
Coconut Curry Lentils & Kale with Roasted Sweet Potato & Garlic Yogurt
Title
  • ½ cup Green Lentils
  • 1 13.5-Oz Can Light Coconut Milk
  • ½ lb Sweet Potato
  • 2 cloves Garlic
  • 1 Lemon
  • 1 bunch Kale
  • 1 1-Inch Piece Ginger
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Yellow Curry Paste
  • 1 Shallot
  • ½ oz Sweet Piquante Peppers
tried-and-true
kitchen tools
step-by-step
instructions
Prepare & roast the sweet potato:
1 Prepare & roast the sweet potato:

Wash and dry the fresh produce. Medium dice the sweet potato. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl. 

Prepare the remaining ingredients:
2 Prepare the remaining ingredients:

Meanwhile, peel and small dice the shallot. Peel and finely chop the ginger. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a  box grater). In a bowl, combine the diced shallot, chopped ginger, and chopped garlic. Separate the kale leaves from the stems; discard the stems, then finely chop the leaves. Quarter and deseed the lemon. Roughly chop the peppers. In a bowl, combine the yogurt, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper.  

Cook the lentils & kale:
3 Cook the lentils & kale:

In a medium pot, heat 1 teaspoon of olive oil on medium-high  until hot. Add the prepared shallot, ginger, and garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the curry paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the lentils, coconut milk (carefully, as the liquid may splatter), and 1 1/4 cups of water; season with salt and pepper. Cook, stirring occasionally, 18 to 20 minutes, or until thickened. Add the chopped kale. Cook, stirring occasionally, 4 to 6 minutes, or until the lentils are tender and the kale is wilted. Turn off the heat. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. 

Finish the sweet potato & serve your dish:
4 Finish the sweet potato & serve your dish:

Meanwhile, to the bowl of roasted sweet potato, add the chopped peppers and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked lentils and kale topped with the finished sweet potato and garlic yogurt. Enjoy! 

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Prepare & roast the sweet potato:
1 Prepare & roast the sweet potato:

Wash and dry the fresh produce. Medium dice the sweet potato. Place on a sheet pan. Drizzle with 1/2 teaspoon of olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl. 

2 Prepare the remaining ingredients:

Meanwhile, peel and small dice the shallot. Peel and finely chop the ginger. Peel 2 cloves of garlic. Roughly chop 1 clove. Using a zester, finely grate the remaining clove into a paste (or use the small side of a  box grater). In a bowl, combine the diced shallot, chopped ginger, and chopped garlic. Separate the kale leaves from the stems; discard the stems, then finely chop the leaves. Quarter and deseed the lemon. Roughly chop the peppers. In a bowl, combine the yogurt, 1 tablespoon of water, and as much of the garlic paste as you’d like. Season with salt and pepper.  

Prepare the remaining ingredients:
Cook the lentils & kale:
3 Cook the lentils & kale:

In a medium pot, heat 1 teaspoon of olive oil on medium-high  until hot. Add the prepared shallot, ginger, and garlic; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Add the curry paste. Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined. Add the lentils, coconut milk (carefully, as the liquid may splatter), and 1 1/4 cups of water; season with salt and pepper. Cook, stirring occasionally, 18 to 20 minutes, or until thickened. Add the chopped kale. Cook, stirring occasionally, 4 to 6 minutes, or until the lentils are tender and the kale is wilted. Turn off the heat. Stir in the juice of 2 lemon wedges. Taste, then season with salt and pepper if desired. 

4 Finish the sweet potato & serve your dish:

Meanwhile, to the bowl of roasted sweet potato, add the chopped peppers and the juice of the remaining lemon wedges. Stir to combine. Taste, then season with salt and pepper if desired. Serve the cooked lentils and kale topped with the finished sweet potato and garlic yogurt. Enjoy! 

Finish the sweet potato & serve your dish: