Ingredients
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1 shallot
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2 tbsp butter
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3 (8 oz) pkgs Nature's Promise® Organic Sliced White Mushrooms
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1 (15 oz) cans cooked lentils
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1 (13.6 oz) can light coconut milk
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1/2 (16 oz) bag frozen chopped kale, thawed
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1 tbsp curry powder
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1 (15.9 oz) pkg Nature's Promise® Long-Grain Rice
Steps
1
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.
2
Add mushrooms and cook 15 min., until golden brown, stirring occasionally. Season with salt and pepper. Spoon out any excess liquid.
3
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.
4
Meanwhile, heat rice in microwave according to package directions. Spoon curry over rice.
