Green lentil curry with kale

Ingredients for 4 servings:

• 200 g lentils, green
• ½ tsp turmeric
• ½ tsp cayenne pepper
• 1 small can of green beans
• 100 g kale, chopped
• 1 carrot(s)
• 1 tsp salt
• 2 cm ginger
• 2 cloves garlic
• 2 tsp coriander seeds, alternatively coriander powder
• 1 ½ tsp cumin, alternatively cumin powder
• 1 shallot(s)
• 2 tsp tomato paste
• 1 ¼ liters of water
• 3 tbsp oil

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 15 minutes

Combine the lentils, turmeric, and water in a medium skillet and bring to a boil. Partially cover and simmer gently for 20 minutes. Add the cayenne pepper, beans, chopped kale, diced carrot, and salt. Stir and bring back to a boil. Partially cover and simmer gently for another 20 minutes. Meanwhile, make the curry paste. Combine the ginger, garlic, ground cumin, and coriander in a small bowl, then mix with 2 teaspoons of water. A mortar and pestle works best for this. Add the oil to a medium skillet and heat over medium heat. When hot, add the cumin. Sizzle for 5 seconds, then add the shallots. Stir and cook until lightly browned. Add the curry paste and cook for about 1 1/2 minutes, until the oil is visible around the edges. Add the tomato puree and cook for about another minute. When the lentils are cooked, add the contents of the pan. Stir and cook gently for another 5 minutes. Serve with pita bread or rice.