Curried red lentils with kale

Here's a nice, cheap, yummy recipe that is great straight out of the pot, but even (potentially) better as leftovers.  The version I made is very mild; adjust the curry powder to your liking or add your favorite spices (I haven't experimented much with Indian spices--add in your favorites).  Also, this is a great recipe because it is pretty flexible and can be adjusted to whatever veggies you have around.  We ate at an Indian Restaurant for lunch on Mother's Day.  Coupled with the fact that Indian food is my favorite, I have had curry on the brain recently!

Look at the colors! (Before I added the peas)

Unfortunately red lentils aren't so beautiful once they are done cooking...  But I promise it tastes good! (and you wouldn't want to eat the lentils when they're orange and undercooked).  And my photography skills aren't exactly helping...

Recipe:
- 1 tbsp butter
- 2 tbsp curry, 2 tbsp garam masala (add more if you like, or add different spices)
- 1 yellow onion, diced
- 1 tomato, diced (would be good with more)
- 3 cloves garlic, minced
 *Veggies note: you could add more or less of any of the veggies depending on what you have around.  I think this would also be great with diced carrots or sweet potatoes.

- 2 cups red lentils
- 1 can light coconut milk (approx 13.5 ounces, which is a little over 1.5 cups)
- 3 cups water
- 1 tsp salt
- 1 tbsp coconut sugar (could use brown sugar)

- 1 16oz pack frozen greens (I used blue curly kale, could use spinach or another chopped green)
- 1 16oz pack frozen peas (optional, but recommended.  Yay for tons of veggies!)

1.) Melt and heat the butter, add the curry and garam masala till slightly smoking (be careful, it burns really fast!).  Add in the veggies (onion, tomato, garlic) and sautee for a couple of minutes (5 or so)
2.) Add in the coconut milk, water, then lentils, salt, and coconut sugar.  Bring to a boil then simmer on low, covered, for about 20 minutes (until lentils are cooked and no longer have their beautiful, orange hue).  10 minutes in to this cooking time, add in the frozen greens. 
3.) Once cooked, stir in the frozen peas and cook for an extra three minutes, then turn off the heat (the peas will continue to cook in the lentils).
4.) Enjoy! (goes best with brown rice, maybe have some bread or even naan on the side--naan would be splendid!)