Vegetable Curry with Kale
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 medium onion (s)
- 1 large clove garlic
- 300 g kale
- 2 medium carrot (s)
- 2 large potatoes
- Vegetable oil
- 0.5 ½ cup lentils, red
- 1 cup water (approx. 250 ml)
- 1 teaspoon curry powder
- 1 teaspoon turmeric, ground
- 0.5 teaspoon ½ cumin, ground
- 0.5 teaspoon ½ coriander, ground
- 1 teaspoon vegetable stock, granulated
- 50 g coconut cream
- 1 handful dried fruits (e.g. apricots, plums, dates, raisins etc.)
- 1 piece (s) ginger, fresh
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Dice the onions, garlic, carrots and potatoes, clean the kale and cut into small pieces.
- Fry the onions in a little vegetable oil until golden, add the curry, turmeric, cumin and coriander, fry briefly and add the vegetables and lentils. Simmer with about 1 cup of water and granular broth over medium heat for about 10 minutes. Wash the dried fruits, soak them for a few minutes if necessary and cut them into small pieces. Add the coconut cream to the vegetables and stir in, add the dried fruits and simmer until the vegetables are cooked. Meanwhile, peel the ginger and rub it into the curry just before the end of the cooking time (it should make 1 to 2 teaspoons). Season to taste with salt and pepper.
- Serve with basmati rice.
- Tips: I used the spring shoots of the kale, they were wonderfully tender. Instead of coconut cream and water, coconut milk can also be used, but the coconut cream makes the curry nice and creamy.
- I also season my curry rather mildly and spice it up at the table with (homemade) pumpkin or mango chutney. If you like it spicy, you should reach into the spice pots a little more generously!
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