Spicy Kale Topped Red Lentil Dhal
Ingredients
150 g of red lentils
100 g of kale, chopped
800 ml of vegetable stock
2 onions, finely chopped
1 large potato, peeled and cubed
6 cloves of garlic, chopped, plus 1 peeled
1 tsp of cumin seeds
1 tsp of mustard seeds
1 red chilli, deseeded and chopped
3 tbsp of olive oil
400 ml of light coconut milk
4 cm of fresh ginger root, peeled and finely chopped
1 heaped tbsp of indian curry paste
4 servings
Calories~438 kcal
Protein~14 g
Carbs~53 g
Fat~19 g
Fiber~11 g
Sugar~9 g
Total recipe
Calories~1,750 kcal
Protein~55 g
Carbs~210 g
Fat~75 g
Fiber~45 g
Sugar~35 g
Method
Step 1
In a large pan, heat 2tbsp oil and cook the onions for 6-8 mins until soft and beginning to colour.
Step 2
Add the chopped garlic, ginger, cumin, mustard seeds and curry paste and cook for 2 mins more.
Step 3
Add the potato, lentils, stock and coconut milk. Bring to the boil, then cover and simmer for 20 mins, stirring from time to time until the lentils are soft but just holding their shape.
Step 4
Meanwhile, in a large non-stick pan, heat the remaining 1tbsp oil, add the peeled garlic clove, let it sizzle then add the kale and chilli. Stir for a few mins until it wilts, then remove the garlic and season.
Step 5
Taste and season the dhal and serve in bowls with a spoonful of the garlicky kale.
