Vegetable curry with kale

Ingredients for 4 servings:

• 1 m.-sized onion(s)
• 1 large garlic clove(s)
• 300 g kale
• 2 m.-large carrot(s)
• 2 large potatoes
• vegetable oil
• ½ cup red lentils
• 1 cup of water (approx. 250 ml)
• 1 tsp curry powder
• 1 tsp ground turmeric
• ½ tsp cumin, ground
• ½ tsp coriander, ground
• 1 tsp vegetable stock, granulated
• 50 g coconut cream
• 1 handful of dried fruit (e.g. apricots, prunes, dates, raisins, etc.)
• 1 piece(s) ginger, fresh
• salt and pepper

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 50 minutes

Kale with a twist

Dice the onions, garlic, carrots, and potatoes, trim and finely chop the kale. Fry the onions in a little vegetable oil until golden brown, add the curry, turmeric, cumin, and coriander, fry briefly, and then add the vegetables and lentils. Simmer with about 1 cup of water and granulated stock for about 10 minutes over medium heat. Wash the dried fruit, soak for a few minutes if necessary, and chop as needed. Add the coconut cream to the vegetables and stir in, then add the dried fruit and simmer until the vegetables are tender. Meanwhile, peel the ginger and grate it into the curry shortly before the end of the cooking time (you should get 1 to 2 teaspoons). Season with salt and pepper. Serve with basmati rice. Tips: I used spring kale shoots; they were wonderfully tender. Coconut milk can be used instead of coconut cream and water; however, the coconut cream makes the curry nice and creamy. Likewise, I always keep my curry seasoned rather mildly and spice it up at the table with (homemade) pumpkin or mango chutney. So if you like it spicy, you might want to add a little more spice!