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Tuesday, 25 February 2020

Chickpea, Lentil and Curly Kale Curry

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.

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