Step 1

For the rice: prepare 1 cup rice of choice according to package instructions.

Step 2

Wash and prepare vegetables. Dice the onion, mince the garlic, grate the ginger, shred or slice the carrot, and slice the bell pepper into strips. You can also wash and chop the kale at this stage. Set aside.

Step 3

In a large stock pot or deep-sided skillet, melt the coconut oil, then sauté the onions with a pinch of salt until soft. Add the curry paste, tomato paste, red pepper flakes, garlic, and ginger with another pinch of salt. Stir well to combine.

Step 4

Add the red lentils, coconut milk, and the water or broth. Stir well to combine.

Step 5

Finally add the shredded carrots and sliced bell pepper. Simmer this, uncovered, for 15-20 minutes or until lentils are fully cooked and tender, stirring occasionally. You may find that you want to add a little more water here. I like my red lentils to be quite soft so they fall apart into the curry.

Step 6

Once the lentils are cooked to your preference, stir well and add the chopped greens (kale or other). You can also add a little splash of water (1-2 Tablespoons) and cover with a lid. Let this cook for 3 minutes, then remove the lid, and stir in the kale.

Step 7

Season with additional salt as desired, and stir in the juice of ½ a lime. Garnish with cilantro if desired, and serve with the rice and a few more lime wedges.