Kale and lentil curry

Ingredients for 2 servings:

• 500 g kale, cleaned
• 2 shallots
• 1 garlic clove(s)
• 15 g fresh ginger
• 3 tbsp rapeseed oil
• 1 ½ tbsp yellow curry paste
• 70 g mountain lentils
• 600 ml vegetable stock
• 200 ml coconut milk
• 3 m.-large carrot(s)
• 120 g basmati rice
• 2 tsp lime juice
• Salt

Instructions

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

with mountain lentils and carrots in spicy coconut milk

Blanch the kale in boiling salted water for 3 minutes. Drain, refresh, and allow to drain. Peel the shallots and garlic clove and chop roughly. Peel and slice the ginger. Finely chop everything together in a food processor, then sauté in oil in a large saucepan over medium heat. Briefly sauté the curry paste and lentils. Add the kale, stock, and coconut milk, cover, bring to a boil, and simmer over low to medium heat for about 30 minutes, until the lentils are tender. Peel the carrots, cut into 0.5 cm thick slices, add to the curry after 20 minutes, and continue simmering. Cook the rice according to the package instructions. Season the kale and lentil curry with lime juice and serve with the rice.