John Myers
Kale and Lentil Curry
The perfect kale and lentil curry recipe with a picture and simple step-by-step instructions.
- 500 g Kale cleaned
- Salt
- 2 Shallots
- 15 g Fresh ginger
- 3 tbsp Rapeseed oil
- 1 Clove of garlic
- 1,5 tbsp Yellow curry paste
- 70 g Mountain lenses
- 600 ml Vegetable broth
- 200 ml Coconut milk thin
- 3 medium sized Carrots
- 120 g Basmati rice
- 2 tsp Lime juice
- Blanch the kale in boiling salted water for 3 minutes, drain, rinse and drain.
- Peel shallots and garlic and cut into large pieces. Peel the ginger and cut into thin slices, finely chop everything with a blender. Sauté in a large saucepan in the oil over medium heat. Sauté the curry paste and lentils briefly. Add the kale, stock and coconut milk. Cover and bring to the boil and simmer over a mild heat for about 30 minutes until the lentils are cooked through.
- Peel the carrots and cut into 1/2 cm thin slices. Add to the curry after 20 minutes and cook at the same time. Cook the rice according to the instructions on the packet. Season the kale and lentil curry with lime juice and serve with the rice.
Facebook Comments