1. Cook lentils according to package instructions. Set aside.
2.
Melt butter in a large saucepan over medium heat. Add onion and garlic
and cook 1 minute. Add collard greens and cook until slightly wilted.
3. Add the remaining ingredients (minus cilantro) and bring to a simmer. Cook on low for 15 minutes, stirring often.
4. Turn the heat off and stir in the cooked lentils and chopped cilantro. Serve over rice and garnish with basil.
Curried Lentils and Collard Greens
Serves 4
All you need:
1 cup lentils, rinsed
2 tablespoons unsalted butter
1 red onion, diced
3 garlic cloves, minced
6 collard green leaves, stems removed and leaves roughly chopped
2 tablespoons red curry paste
1 tablespoon garam masala
1 teaspoon curry powder
1 teaspoon tumeric
1 teaspoon kosher salt
1 teaspoon agave nectar (or honey)
1-2 teaspoons sriracha
1/2 teaspoon ground ginger
2 tablespoons tomato paste
1 cup vegetable broth
1/2 cup coconut cream (or full fat coconut milk)
1/4 bunch fresh cilantro, chopped
Brown basmati rice, for serving
Fresh basil, for garnish
All you do:
1. Cook lentils according to package instructions. Set aside.
2. Melt butter in a large saucepan over medium heat. Add onion and garlic and cook 1 minute. Add collard greens and cook until slightly wilted.
3. Add the remaining ingredients (minus cilantro) and bring to a simmer. Cook on low for 15 minutes, stirring often.
4. Turn the heat off and stir in the cooked lentils and chopped cilantro. Serve over rice and garnish with basil.