





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
- Heat the oil in a large pan and add the onion, potatoes and carrots
- Sauté gently until they start to soften
- Add the garlic, chillies and curry powder, cook for a further 5 minutes or until fragrant
- Pour in the tinned ingredients, lentil and bouillon with a pinch of sugar
- Bring to the boil then partially cover and gently simmer for 30 minutes or so
- About 10 minutes before the end of the cooking time, add the washed kale
- Once everything is tender and the kale wilted, the curry is ready to serve
- Keep hot while you mix the raita ingredients together, place in a bowl or serve on top of the finished dish
- Serve with the rice and topped with fresh coriander and raita unless serving separately
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http://www.thisisnotadiet.uk/2018/08/04/recipe-lentil-and-kale-curry-with-coconut-raita/





