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

Coconut Curry Lentils & Kale

with Roasted Sweet Potato & Garlic Yogurt

45 MIN
2 Servings
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From the Test Kitchen

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 perfectly balanced by toppings of roasted sweet potato and creamy garlic yogurt.
14 green SmartPoints® per serving
9 blue SmartPoints® per serving
6 purple SmartPoints® per serving
To learn more about WW and SmartPoints® visit ww.com
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Dietary Information

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Vegetarian
  • Nutrition
    PER SERVING
  • Calories
    570 Cals (est.)
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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 bunch Kale
  • 1 Lemon
  • 1 1-Inch Piece Ginger
  • ½ cup Plain Nonfat Greek Yogurt
  • 1 Tbsp Yellow Curry Paste
  • 1 Shallot
  • ½ oz Sweet Piquante Peppers
time-saving
tips & techniques
Prepare & roast the sweet potato:
1 Prepare & roast the sweet potato:

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. 

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, 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. 

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!

Tips from Home Chefs

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

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. 

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, 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. 

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:
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