Recipe – Kale and Lentil Curry

  • 1 tsp Coconut oil
  • 1 knob fresh ginger
  • 1 knob fresh turmeric or 1 tsp turmeric powder
  • 1 fresh chilli
  • 1 red capsicum
  • 6 no oil sun-dried tomatoes or 1 tbsp of tomato paste
  • 1 tsp cumin
  • 1 tsp garam marsala
  • 1 tsp chilli flakes
  • 1 kg chopped potatoes
  • 2 cans crushed tomatoes
  • 1.5 cups red lentils rinsed and drained
  • 1.5 cups white quinoa
  • 2 Tbsp coconut sugar
  • 5 cups of water – more if you need it
  • 1 chopped zucchini
  • 3-4 cups chopped kale
  • Juice of 1 lime
  • Handful chopped coriander

In a thermomix or food processor, process the ginger, turmeric, chilli, red capsicum and sun-dried tomatoes.

Heat the coconut oil in a large pot on medium heat. Add the processed ingredients and cook for 2-3 minutes. Add the cumin, chilli flakes and garam marsala and cook for a further 30-60 seconds.

Add the chopped potatoes, crushed tomatoes, red lentils, coconut sugar and water and bring to the boil then reduce heat and simmer for 30 minutes or until the lentils and potatoes are cooked.

Then add the quinoa and more water if needed and cook for a further 10-15 minutes.

Finally add in the kale and zucchini and cook for a further 5 minutes.

Garnish with fresh coriander and a squeeze of fresh lime.

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