- List Of Ingredients
- 2 tbsp vegetable oil
- 125g chopped onion
- 4 garlic cloves, crushed
- ½ tsp freshly grated root ginger
- 2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp turmeric
- ½ tsp chilli powder
- 450g dried red lentils, drained and rinsed
- 1 medium sweet potato, cut into 2.5cm cubes
- 2 x 400g tins chopped tomatoes
- 1 x 400ml tin coconut milk
- 2 generous pinches of flaked sea salt
- 2 large handfuls of prepared kale (see page 17)
- a handful of coriander, stalks finely chopped and leaves roughly chopped
- 1 tsp very finely diced red chilli
- To serve
- 1 small handful coconut flakes, toasted
- 1 tsp cumin seeds, toasted
- lime wedges
- Greek yoghurt
- 1 red chilli, sliced
- Serves 6
Heat the vegetable oil in a pan and add the onion. Cook over a low heat for about 15 minutes, until really soft and slightly golden. This will really bring out all the sweet flavour of the onion. Add the garlic and ginger and cook for 1 minute over a medium heat. Stir through the spices and cook for 2 minutes, then add the lentils. Stir. Add the sweet potato, tomatoes, coconut milk and 300ml boiling water and stir well.
Turn the heat right down and simmer very gently for 30 minutes, until the lentils are cooked and the sweet potato is tender. Remember to stir deeply and often during the cooking time so that the lentils don’t stick to the bottom of the pan.
Add in the kale and top up with a bit more water if the curry seems too dry. The kale should cook adequately within a couple of minutes – you want it wilted but still al dente.
Remove from the heat. Season well and add in a good handful of the chopped coriander and the fresh chilli.
Plate up, top with the coconut flakes, cumin seeds and the remaining coriander and a wedge of lime. Serve with yoghurt and extra fresh chilli for people to add if they want to.
This is mega filling and doesn’t really need additional carbs, but a roti might be good to mop up the sauce.