This dish was inspired by Meghann’s BSI Submission. The idea of incorporating dates into a savory dish — and especially into an Indian curry — intrigued me, so I followed Meghann’s basic procedure for the Kale & Date Curry, adjusting for the ingredients I had available and un-perfect-portioning her recipe so I’d have enough for the whole week. My curry included kale, red cabbage (steamed ahead of time), tomato sauce, onion and garlic (sauteed first in canola oil), chicken and vegetable broths, seven jumbo Medjool dates, 1 cup dry lentils (cooked ahead of time), homemade garam masala seasoning, tons of curry powder, coriander, cinnamon, freshly grated ginger, one grated Fuji apple, and maybe that’s it?

I simmered everything for a looooooooooooong time until it was very tender and then took my immersion blender to the mixture:

This made a little over six cups of curry:

For lunch purposes, I’m using 3/4 cup curry atop a bed of 1/4 cup brown basmati rice. You can sort of see the layering effect here: