Coconut Curry Lentils & Kale

Place an oven rack in the center of the oven, then preheat to 450°F. 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 19 to 21 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl. 

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. 

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, 1 1/4 cups of water (carefully, as the liquid may splatter), and the coconut milk (shaking the can before opening); 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. 

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!