Curried Lentil Stew with Greek Yogurt

Name: Curried Lentil Stew with Greek Yogurt
Yield: serves 4
Ingredients: 4 tablespoons canola oil; 1 carrot, diced; 2 celery stalks, diced; 2 cups lentils; 1 bay leaf; 1 tablespoon curry powder; 1 teaspoon red curry paste; 1 teaspoon ground cumin; 1 large white onion, cut into 1/2-inch wedges; Kosher salt and freshly ground black pepper; 2 tablespoons honey; 2 tablespoons unseasoned rice vinegar; 1 head kale (about 3/4 pound), cut into 1-inch pieces; 1/4 cup Greek-style yogurt; 1/4 cup roasted and salted cashews, coarsely chopped; Fresh cilantro leaves

December 9, 2011

This hearty vegetarian stew has special memories for me. I used to make it almost every day when I was broke, back when I was trying to open my first restaurant. And yet I never get tired of it. This dish has layers of flavors, comes together pretty rapidly, and leaves you fully satisfied.

Recipe notes

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