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Curry Red Lentil Stew With Kale & Chickpeas - The Simple Veganista
Ingredients
- 1 tablespoon olive oil or 1/4 cup water/veg broth
- 1 large yellow onion, diced
- 5 cloves garlic, minced
- 1 1/2 inch knob fresh ginger, minced
- 1 – 2 tablespoons curry powder (yellow), to taste
- 1 teaspoon cumin
- 1 teaspoon turmeric
- himalayan salt to taste
- 1 – 2 teaspoons red pepper flakes, optional
- 1 can (15 oz) fire roasted tomatoes or 1 cup fresh tomatoes, diced
- 2 cups dry red lentils, rinsed and picked over
- 1 1/2 cups cooked chickpeas or 1 can (15 oz) garbanzo beans, drained and rinsed
- 6 cups water or vegetable broth, + more as needed
- 4 cups kale, julienned
- juice of one lemon, optional
- cooked basmati rice (brown or jasmine ok too), to serve
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