Lentil Coconut Curry with Red Pepper and Kale
Bit of the Good Stuff
Bit of the Good Stuff
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Ingredients

  • 30 minutes Ready in
  • Ingredients
  • 400 g / 14 oz can coconut milk
  • 3 garlic cloves, pressed or finely chopped*
  • 2.5 cm / 1 inch square lump of root ginger, finely grated*
  • 1 red chilli, deseeded and finely chopped (optional)
  • ½ – 1 tsp ground turmeric
  • 1 tsp garam masala (or curry powder)
  • 1 tsp ground cumin
  • 230 g / 1¼ cups red lentils, thoroughly washed
  • 480 ml / 2 cups boiling water
  • 1 red bell or romano pepper, deseeded and roughly chopped
  • 2-3 handfuls of kale, roughly chopped (thick stalks removed)
  • 1 TBSP + 1 tsp olive oil
  • 1 large onion, thinly sliced
  • 1 tsp nigella seeds (also known as kalonji seeds)
  • salt, to taste

Instructions

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