Lentil Verte, Green Kale & Coconut Curry with Fenugreek & Fennel
Ingredients
Spices
- 1 tsp fennel seeds
- 1 tsp black mustard seeds
- 1 tsp fenugreek seeds
- 1 tsp ground cumin
- 1 TBSP ground turmeric
- 1/2 tsp mild chilli powder or more to taste
- 1 tsp ground coriander
- 3 large cloves garlic skin removed, chopped
- 2 inch ginger root peeled
Other ingredients
- 1 can coconut milk
- 3 large leaves kale stems removed, washed, shredded small
- 2 red or brown onions peeled and chopped
- 1 cup green lentils rinsed
- 1 cup red lentils rinsed
- 1 veg stock cube
- 6 cups water
Instructions
- Begin by rinsing the lentils in a sieve under running cold water for a few minutes, then set aside to drain.
- Roughly chop the onion and add it to a deep pan with a splash of oil or water if you prefer. Place on the lid and cook gently until translucent which will take about 5 or so minutes.
- Next, add the grated ginger and chopped garlic and stir into the onions, before shortly after, adding all of the spices. Stir together well for a minute over medium heat.
- Now transfer the mixture to a mortar and pestle or a food processor and pound or grind until you reach a paste-like consistency and all of the spices and onions have broken down.
- Transfer the paste back to the pan, add the green and red lentils with 3x the volume of water (2 cups of lentils with 6 cups of water), plus the vegetable stock cube. Bring to the boil then turn down the heat to simmer, with a lid placed firmly on the pan. Simmer for 30 minutes.
- After 30 minutes, add the coconut milk to the pan and stir through.
- Then add the chopped kale and stir through.
- Return the lid to the pan and leave to simmer for another 10 minutes on low heat.
- Season well with salt & ground black pepper to taste.It's now ready to serve. You can eat it as it is or add rice or roti or naan bread to make it go further and serve more people.
Tried this recipe?Let us know how it was!