Summary

Ingredients

• 800 g kale, fresh, or 450 frozen
• 200 g carrot (s)
• 250 g lentils, red
• 1 large onion (s)
• 2 cloves garlic
• 500 ml vegetable stock
• 3 tablespoon olive oil
• 1 can coconut milk
• 2 tablespoon curry paste, red
• 2 tablespoon lemon juice
• 50 g cashew nuts

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Instructions

1. Wash fresh kale well, remove the stems and chop finely. Roughly dice the onion and cut the garlic into slices. Cut the carrots into slices
2. Roast the coarsely chopped cashew nuts in a wok without oil. Take the cashew nuts out of the wok.
3. Heat the oil in the wok and sauté the onion with the garlic. Add the carrots with the curry paste to the steamed onions. Sear the curry mixture briefly, deglaze with the vegetable stock and add the red lentils, simmer for about 15 minutes.
4. Fold in coconut milk and kale and simmer for another 15 minutes. Once the lentils are soft, add lemon juice to taste.
5. Serve the curry on basmati rice and pour the roasted cashews over it.