Monday, July 9, 2012

Curried Lentil, Potato and Kale Hodgepodge

First off, I promise I'll never again post another Instagram-filtered shot of a finished recipe, but this ain't a particularly pretty bowl of food to start and could use the help... plus, I was too tickled by Mr. Frisky's blitzed-out look and just had to include it.

This recipe is a variation of one posted on Smitten Kitchen a couple years back, and although it does come out looking a bit like slop, it is -very- tasty and quite filling. And, seriously cheap. My version includes waxy white potatoes instead of sweet, and kale instead of chard, but you can certainly tinker with it to suit your own palate.

Curried Lentil, Potato and Kale Hodgepodge
Makes 4-6 servings

*Olive oil or ghee
*1 onion, finely chopped
*4-5 garlic cloves, minced
*1 heaping tablespoon of minced ginger
*1 teaspoon garam masala
*1 teaspoon curry powder
*1/2 teaspoon cayenne
*4 to 5 cups chicken stock as needed (use vegetable stock to make the dish vegetarian)
*2-3 potatoes, diced into smallish cubes
*1 1/2 cups brown lentils
*1 bay leaf
*2 handfuls of chopped kale, ribs removed
*1 teaspoon paprika
*1/2 teaspoon cider vinegar
*1 healthy pinch amchoor powder
*Chopped scallions or cilantro for garnish

Pick over lentils for stones and such, rinse, then drain well. In a large pot, heat a glug of oil over medium heat and saute the onions for about 10 minutes. Add the garlic and ginger and saute for a couple minutes more before adding the garam masala, curry powder and cayenne. Cook another minute or so before adding in 4 cups of stock, potatoes, lentils and a bay leaf. Bring to a boil over high; cover partially, and reduce heat to a good simmer for 25 minutes. Stir in the kale, paprika, salt and pepper to taste, and continue simmering until all the components are thoroughly cooked, adding a touch more stock if necessary, for about 35-40 minutes more. Just before serving, stir in the vinegar and the amchoor powder. Garnish with chopped cilantro or scallions.

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