Kale curry

Ingredients for 4 servings:

• 800 g kale, fresh, or 450 g frozen
• 200 g carrot(s)
• 250 g lentils, red
• 1 large onion(s)
• 2 cloves garlic
• 500 ml vegetable stock
• 3 tbsp olive oil
• 1 can coconut milk
• 2 tbsp red curry paste
• 2 tbsp lemon juice
• 50 g cashew nuts

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

Wash fresh kale thoroughly, remove the stalks, and chop finely. Roughly dice the onion and slice the garlic. Slice the carrots. Roast the roughly chopped cashews in a wok without adding any oil. Remove the cashews from the wok. Heat the oil in the wok and sauté the onion and garlic. Add the carrots and curry paste to the translucent onions. Briefly fry the curry mixture until hot, deglaze with the vegetable stock, add the red lentils, and simmer for about 15 minutes. Stir in the coconut milk and kale and simmer for another 15 minutes. Once the lentils are soft, season with lemon juice. Serve the curry over basmati rice and top with the roasted cashews.