Recipe: Lentil and Kale Curry with Coconut Raita

Ingredients

• Curry:
• I Tbsp. vegetable oil
• 2 carrots, peeled and diced
• 6-8 small new potatoes, scrubbed but not peeled and diced
• 1 large onion, peeled and diced
• 6 cloves of garlic, peeled and crushed
• 1 Tbsp. dried chilli flakes
• 2 Tbsp. medium curry powder
• 1 x 400g tinned chopped tomatoes
• 2 x 400g tinned green lentils
• 100ml vegetable bouillon
• 1 Tsp. sugar
• Approx 100g kale, tough stalks removed
• Seasoning to taste
• Raita:
• Half a pot of coconut yoghurt (I used Koko)
• Half a cucumber, finely diced
• Pinch of garam masala
• To serve:
• Wholegrain basmati rice
• Fresh coriander, leaves picked

Instructions

1. Heat the oil in a large pan and add the onion, potatoes and carrots
2. Sauté gently until they start to soften
3. Add the garlic, chillies and curry powder, cook for a further 5 minutes or until fragrant
4. Pour in the tinned ingredients, lentil and bouillon with a pinch of sugar
5. Bring to the boil then partially cover and gently simmer for 30 minutes or so
6. About 10 minutes before the end of the cooking time, add the washed kale
7. Once everything is tender and the kale wilted, the curry is ready to serve
8. Keep hot while you mix the raita ingredients together, place in a bowl or serve on top of the finished dish
9. Serve with the rice and topped with fresh coriander and raita unless serving separately

http://www.thisisnotadiet.uk/2018/08/04/recipe-lentil-and-kale-curry-with-coconut-raita/