Savor a taste of India with this vegetarian lentil curry.
Olive oil spray
1 cup frozen chopped onion
1 teaspoon minced garlic
½ teaspoon ground ginger
1 tablespoon curry powder
1 teaspoon ground cumin
2 cups rinsed and drained canned lentils
½ cup drained reduced-sodium diced tomatoes
1 cup baby kale
Salt and freshly ground black pepper
2 tablespoons chopped cilantro
1½ cup cashew nuts, dry roasted without salt
2 tablespoons reduced-fat sour cream
Heat large skillet over medium-high heat and spray with olive oil spray. Add onion, garlic and ginger. Saute 2 to 3 minutes. Add curry powder and ground cumin. Saute another minute. Stirring to combine all ingredients. Add the lentils, coconut milk and tomatoes. Stir. Cook 5 minutes. Add the kale and stir until wilted 1 to 2 minutes. Add salt and pepper to taste. Serve in bowls and sprinkle cilantro and cashews on top. Add sour cream to each bowl.
Tribune News Service