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| Chickpea, Lentil and Curly Kale Curry |
- 1 tbsp coconut oil
- 1 red onion, finely chopped (reserve a few slices to garnish)
- 3 cloves minced garlic
- Thumb sized piece of grated ginger
- 1 tin chopped tomatoes
- 2 tbsp tomato purée
- 1 tin coconut milk
- 1 tin drained chickpeas
- 100g red lentils
- 2 small chillies, thinly sliced (seeds removed)
- 1 tsp garam masala
- 1 tsp ground cumin
- 1/2 tsp ground ginger
- 1/2 tsp turmeric
- 1/2 tsp ground coriander
- 3 tsp medium curry powder
- Small pack of coriander, finely chop the stalks and the leaves but keep separate
- Two large handfuls of curly kale (remove any pieces of stalk)
Method
Heat the oil in a large frying pan, add the onions, spices, 1 chopped chilli, garlic, ginger and the coriander stalks, fry for around 5 minutes (add a splash of water if it gets dry), then add the chickpeas and a pinch of salt and fry for another couple of minutes. Add the tomato purée, coconut milk, tinned tomatoes, lentils and curly kale and simmer for around 30-40 minutes. Garnish with the reserved red onion, chilli and chopped coriander and serve with boiled rice.
This is a wonderful vegan recipe, as ever you can adjust the spice levels to suit your tastebuds, we didn’t find this too hot but it is packed full of flavour, I hope you enjoy.
