Indian spiced carrots with kale

Ingredients for 4 servings:

• 500 g carrot(s)
• 500 g kale, fresh or frozen
• 1 onion(s)
• 2 garlic cloves
• 1 chili pepper(s)
• 1 tbsp oil
• 1 tbsp mustard seeds
• 1 tsp coriander seeds
• ½ tsp cumin
• 1 tsp curry powder
• 1 tbsp tandoori paste
• 100 ml vegetable stock
• 200 ml coconut milk
• salt and pepper

Instructions

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

vegetarian, quick and low-calorie

Cook the kale in salted water for about 10 minutes, drain, and set aside. Meanwhile, peel and finely chop the carrots. Dice the onion and garlic. Grind the mustard seeds, coriander seeds, and cumin seeds in a mortar. Deseed the chili pepper and finely slice it. Heat the oil in a pan. Sauté the onion, garlic, and chili pepper. Add the ground seeds and curry powder and continue to sauté. Then add the carrots and tandoori paste and stir-fry for about 1-2 minutes. Pour in the stock and coconut milk and season with salt. Cook the carrots over low heat for about 10 minutes until al dente. Then stir in the kale and heat everything through. Finally, season everything again with salt and pepper. This dish goes very well with boiled potatoes.