Kale & Puy Lentil Curry

Here’s a medium curry that is both vegetarian and vegan. While the base comprises a number of fresh vegetables and spices, the undoubted stars of the show are two particularly healthy ingredients.

Kale grows in our garden and seems to keep on producing new crops as the seasons progress. It is a source of fibre, calcium, vitamins and antioxidants, which help us stay well by removing toxins from the body.

Lentils are a good source of protein for anyone following a meat- or dairy-free diet. Puy Lentils are the variety that pack the most protein per calorie.

Servings

A meal for 4.

Timings

25 mins to prepare and cook.

You Will Need

• a little oil
• 1 onion
• 1 garlic clove, crushed
• half a red chilli
• 2 cm piece of root ginger
• 2 – 3 mushrooms
• 2 tbsp curry powder (I’m still using my Qatari Spices)
• 8 – 10 tomatoes (I used fresh as we have lots growing in the garden)
• 1 400g can of coconut milk
• 8 leaves of kale
• 60g Puy lentils
• a handful of nigella seeds
• 6 – 7 cardamom pods
• 1 tbsp garam masala
• basmati rice

Method

1. Heat the oil in a wok, and add the crushed garlic. Chop the onions, chilli, ginger and mushrooms and add to the wok. Chuck in the curry powder and give it all a stir.
2. Let it sizzle for a few minutes, then quarter the tomatoes and add in. Let them squash down in the heat, then add the coconut milk.
3. Fill the empty coconut milk can with water and pour in to the wok. Chop the kale leaves into 3 or 4 strips, and add in with the lentils. Check the liquid level at this stage, and top up with more water if necessary – there should be just enough liquid to cover the veg. It will reduce down to a creamy consistency as the kale and lentils cook.
4. After about 10 mins, add in the nigella seeds, cardamom pods and garam masala, giving it all another stir.
5. After another 10 mins, spoon out a lentil to check it is cooked. You should just be able to bite through without it becoming too soft or mushy.
6. Switch off and serve with steamed or boiled basmati rice.

Customise It!

It’s a vegetable curry, so add in whatever veg you have to hand or like to use. Peppers, cauliflower, broccoli, carrots – all will go well.

I’m going to be off on my travels again soon, this time exploring Scotland. More of this in upcoming posts, but for now I’ve been getting in the mood and listening to some great tracks from Scottish bands. Here’s one of the best, Glasgow’s Franz Ferdinand with Do You Want To.