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Kale and Sweet Potato Dal (Indian curry)

Featured in the Honolulu Star-Advertiser on February 15, 2012.
Recipe compliments of Kale’s Natural Foods.



Kale and Sweet Potato Dal (Indian curry)

  • 1 1/2 cups uncooked lentils
  • 4 tablespoons vegetable oil
  • 2 tablespoons cumin seed
  • 2 tablespoons sesame seed
  • 2 teaspoons mustard seed
  • 2 teaspoons turmeric
  • 2 tablespoons curry powder
  • 1/2 a large onion, minced
  • 2 stalks celery, chopped
  • 1 large carrot, chopped
  • 5 garlic cloves, minced
  • 2 inches of ginger, peeled and grated
  • 2 Japanese eggplant, chopped
  • 1 vegetable bouillon cube
  • 2 cups of water
  • 1 large sweet potato, peeled and chopped into bite-sized chunks
  • 1 can (15 ounces) diced tomatoes
  • 1 can (14 ounces) coconut milk
  • 2 cups frozen sweet green peas
  • 1 bunch kale, thick stems removed, sliced
  • Sea salt to taste
  • 1/2 teaspoon cayenne, optional


Cook lentils according to package directions; set aside. Heat oil in a large pot over medium-high heat. Add the cumin, sesame, and mustard seeds and stir occasionally until they begin popping. Add turmeric and curry powder and continue to heat for 3-4 minutes. Be careful not to burn. Add onions and sauté until translucent. Add celery, carrot, garlic, and ginger and sauté for 3-4 minutes. Reduce the heat to medium. Add eggplant and sauté, adding a little water if the mixture is sticking to the bottom of the pan. Monitor heat closely to avoid burning. After 5 minutes, add the water, bouillon cube, and sweet potato. Stir and bring everything to a gentle boil. Cook until the sweet potato is slightly firm. Add the lentils, tomato, and coconut milk; stir to combine. Add kale and green peas; combine gently. Season with sea salt and optional cayenne. Simmer on low for 10 minutes. Serve with flatbread or brown rice. Makes 8 servings.

Approximate Nutrient Analysis per serving (not including salt to taste):
370 calories, 15 g fat, 11 g saturated fat, 0 mg cholesterol, 350 mg sodium, 48 g carbohydrate, 17 g fiber, 11 g sugar, 16 g protein


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