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.