Beluga Lentil Curry with Kale and Coriander
Aromatic, wholesome, veggie and totally delicious. This lentil curry really is a winter warmer winner.
Suitable for vegetarians
- 1 x pouch of Merchant Gourmet Simply Cooked Beluga Lentils
- 1 tsp fresh ginger, finely grated
- 1 clove of garlic, finely grated
- 120g green beans
- 120g kale, stemmed and leaves finely chopped
- 1 carrot, thinly sliced
- 1 shallot, finely chopped
- 1 tsp ground cumin
- 2 tsp ground coriander
- 3 tbsp rapeseed oil
- ¼ tsp cumin seeds
- 1 tbsp tomato purée, mixed with 1 tbsp water
- ¼ tsp ground turmeric
- 1 small handful of fresh coriander, finely chopped
- ½ tsp cayenne pepper
- Plain yoghurt (optional)
- Fresh coriander, chopped
- 1 pack of Merchant Gourmet Wholegrain Rice & Seaweed
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1. Mix the fresh ginger, garlic, ground cumin and coriander together in a small bowl. Stir in a couple of tablespoons of water, to make a paste.
2. In a small pan, heat the rapeseed oil and then toss in the cumin seeds. Pop them over a high heat for 5 seconds, until they start to sizzle. Then add the finely chopped shallot and cook for about a minute, stirring until it turns a light brown.
3. Add the spice paste to the pan and leave it to simmer for a couple of minutes, until the excess liquid has evaporated. Stir in the tomato purée and cook for another minute, letting the paste thicken. Set aside.
4. Pour the simply cooked Beluga lentils into a pan, and stir in the turmeric. Add about 750ml of water and bring to the boil. Add all the remaining ingredients: the green beans, kale, carrot, most of the coriander and the cayenne. Season with a pinch of salt, and leave to simmer over a low heat (with the lid off) for about 15 minutes – to cook the veg and reduce the sauce slightly. Once the vegetables are tender, add the homemade spice paste, and leave to simmer for 5 minutes.
5. To serve, sprinkle with the remaining fresh coriander and a dollop of yoghurt. For a more filling meal, serve with our ready-to-eat Thai rice and grains – just heat and eat!
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