Home - Recipes - Lentil and Mushroom Curry

Lentil and Mushroom Curry

Canned lentils serve as a speedy shortcut, while coconut milk and curry powder infuse a touch of the exotic.

Serves 4
Ready in 27 mins
Prep time 5 mins
Cooking time 22 mins
707 calories per serving


> 1 shallot
> 2 tbsp butter
> 3 (8 oz) pkgs Nature's Promise® Organic Sliced White Mushrooms
> 1 (15 oz) cans cooked lentils
> 1 (13.6 oz) can  light coconut milk
> 1/2 (16 oz) bag frozen chopped kale, thawed
> 1 tbsp curry powder
> 1 (15.9 oz) pkg Nature's Promise® Long-Grain Rice


Peel and finely chop the shallot. In a deep 12-inch skillet, melt butter on medium-high. Add shallot and cook 1–2 min., until golden, stirring often.
Add mushrooms and cook 15 min., until golden brown, stirring occasionally. Season with salt and pepper. Spoon out any excess liquid.
Drain lentils. Into skillet with mushrooms on medium-high, add lentils, coconut milk, kale, curry powder, salt, and pepper. Heat to a boil on high. Reduce heat to medium and simmer 5 min., stirring often.
Meanwhile, heat rice in microwave according to package directions. Spoon curry over rice.

Search and shop our 5,000+ recipes

Popular articles

Search and shop our 5,000+ recipes

Enter your ZIP code to find a store near you