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Prick potatoes several times with a fork. Place in a shallow microwavable dish; add 1/4 cup of the water. Cover with plastic wrap. Microwave on HIGH until potatoes are tender, about 12 minutes. Set aside, and cover to keep warm.
Heat 1/2 tablespoon of the oil in a large saucepan over medium-high. Add onion, ginger, and garlic, and cook, stirring often, until softened, about 3 minutes. Stir in lentils and curry powder; cook, stirring constantly, 1 minute. Add remaining 2 cups water, and bring to a boil. Reduce heat to medium; cover and simmer, stirring occasionally, until lentils are tender and mixture has thickened, about 25 minutes. Stir in kale, salt, and pepper. Cook, uncovered and stirring occasionally, until kale is wilted and liquid has thickened, about 5 minutes.
Cut a slit lengthwise in potatoes. Push ends to open slightly. Spoon lentil mixture evenly into sweet potatoes (about 1/2 cup per potato). Dollop with yogurt, and top evenly with almonds and chopped cilantro. Drizzle with remaining 1 1/2 tablespoons oil.