An rich and nourishing curry that you will enjoy all year round.
- 1 cup of dried red lentils
- 1 litre (4 cups) water (you may need more)
- 1 teaspoon ground turmeric
- 1 teaspoon garam masala
- 1 teaspoon Mild Curry Powder
- 1 teaspoon cumin powder
- 1/4 teaspoon cayenne pepper (optional)
- 2 – 4 tablespoons coconut oil
- 2 medium brown/yellow onions, peeled and finely sliced
- 4 cloves garlic, peeled and finely chopped
- 2 large truss tomatoes chopped
- Celtic sea salt and freshly ground black pepper
- 2 cups kale, shredded
- 1 small sweet potato roughly diced
- 1 large zucchini cut into pieces
- 1 cup cauliflower chopped
- 1 cup broccoli chopped
Rinse the red lentils well, drain and tip into a medium saucepan. Cover with the water and add all vegetables except for the kale. Stir well and bring to the boil, reduce to a simmer and cook for 15 minutes or until the lentils have reduced to mush. Check to see if the vegetables have cooked through. Add a little more water if the lentils are drying out.
Heat the oil in a pan over medium heat. Add the onion and cook, stirring for 10 minutes until deeply colored and fragrant. Add garlic and cook for a further 2-3 minutes, stirring constantly. Remove from heat. Add in the turmeric, garam masala, cumin, cayenne and curry powder and cook for 30 seconds, taking care not to let the spices burn.
Add the chopped tomatoes. Season the mixture well with sea salt and freshly ground black pepper and cook over medium heat for 6-8 minutes.
Add the onion garlic spice mix to the red lentils and vegetables, stirring well. Add the kale and cook for a further 10 minutes.
If the curry is too thick, add in a bit more water. If too thin, simply cook a bit longer to reduce. Taste and add more seasoning if required. Serve hot