LENTIL KALE CURRY

INGREDIENTS

1 TBSP OLIVE OIL

1 medium-sized onion

2 garlic cloves, grated

1 tsp grated ginger

1 tbsp tomato paste

1 tbsp curry powder

1 tsp turmeric

1 tsp cumin

1/4 tsp black pepper

1 tsp coconut sugar (or brown sugar)

1 cup green lentils

1 CUP WATER

250ml full-fat coconut milk

1 veg stock cube/pot (or 1 tbsp bouillon powder)

1/2 tsp dried chilli flakes (or 1/2 tsp chopped red chilli)

1 CUP PACKED OF CURLY KALE, CHOPPED ROUGHLY

2 tbsp chopped coriander

1 tomato chopped

1/2 lime, freshly squeezed

METHOD

HEAT UP A LARGE pot WITH OLIVE OIL.

ADD ONION, GARLIC AND GINGER AND SAUTÉ UNTIL SOFT.

ADD TOMATO PASTE, CURRY POWDER, TURMERIC, CUMIN, PEPPER, SUGAR AND LENTIL. COOK FOR 3 MINS.

ADD WATER, COCONUT MILK, VEG STOCK, CHILLI FLAKES AND THEN COVER.

BRING TO A SIMMER AND COOK FOR 20 MINS. ENSURE THERE IS ENOUGH LIQUID TO COVER THE LENTILS. IF NOT, ADD MORE WATER. ONCE THE LENTILS ARE COOKED, THERE SHOULD BE LITTLE LIQUID.

ADD KALE AND COOK FOR ANOTHER 5 MINS, OR UNTIL CURRY THICKENS.

ADD CORIANDER, TOMATO AND LIME. SERVE IMMEDIATELY.