Lentil Kale Curry
Prep Time
- Prep | 10 minutes
- Cook | 20 minutes
- Ready in | 30 minutes
Utensils
- Sauce Pan x 2
Ingredients we send
- Onion
- Garlic
- Kale *Due to supply shortages kale may be substituted with an alternative vegetable
- Tinned Tomatoes
- Tinned Lentil
- Tinned Coconut Milk
- Long Grain White Rice
- Curry Powder
Ingredients you’ll need
- Oil Of Choice
- Salt & Pepper
- Water
NUTRITION PER 1 SERVING
Calories kj, Fat g, Proteins g, Carbs g,
ALLERGY INFO
Gluten Free |
Method
- Firstly prepare vegetables, finely chop onion & garlic. Take kale leafs off the stems, roughly chop. Drain and wash lentils.
- Rinse rice until the water runs clear. Put in a small saucepan with water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 18 mins or until tender and the water is absorbed
- Heat oil in a pan, sauté onion and garlic until golden, Add curry powder and a dash of water (if pan begins to sticks) along with tinned tomatoes & lentils. Cook for 5-6 minutes until they absorb flavours.
- Add coconut milk, let simmer for 12 minutes, then add kale, stir and let simmer for 3 minutes.
- To serve make a bed of rice, place the curry on top, dress with spring onion. Enjoy.
