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Coconut Curry Lentils & Kale
with Roasted Sweet Potato & Garlic Yogurt
45 min
Vegetarian
WW™ Approved
i
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no red meat, poultry, fish, or seafood, and may include eggs, animal-based dairy products, and honey.
WW™ Approved
Our recipes that have earned the WW Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. To learn more about WW visit WW.com.
Fri Delivery Only
Recipe only available for Friday delivery.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor.
Mediterranean Diet
Our Mediterranean recipes are inspired by the Mediterranean Diet, a healthy eating plan recommended by the USDA Dietary Guidelines for Americans to promote health and wellness, which highlights the flavors and cooking styles from countries along the Mediterranean Sea, including those in Europe, the Middle East, and North Africa. These recipes showcase a wide variety of vegetables, fruits, and whole grains, as well as lean proteins and moderate portions of dairy.
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. *Our Carb Conscious recipes have 48g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving.
Plant-Forward
Our Plant-Forward recipes are designed by our chefs to help support a flexible diet that emphasizes plant-based foods like fresh fruits and vegetables, whole grains, beans and other legumes like lentils and soy foods, and includes occasional, moderate portions of meat, poultry, fish, and seafood.
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2 Servings
- 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 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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fresh
ingredients
Title
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½ cup Green Lentils
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1 13.5-Oz Can Light Coconut Milk
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½ lb Sweet Potato
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2 cloves Garlic
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1 bunch Kale
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1 Lemon
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1 1-Inch Piece Ginger
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½ cup Plain Nonfat Greek Yogurt
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1 Tbsp Yellow Curry Paste
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1 Shallot
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½ oz Sweet Piquante Peppers
time-saving
tips & techniques
step-by-step
instructions
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.
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!
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.
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!
Tips from Home Chefs
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