Swede, lentil and kale curry

Method

1. Peel the swede and cut it into 1.5 cm cubes. Chop the onion finely, crush the garlic and grate the ginger. Strip the kale off its thick stalks and tear it up. Rinse the lentils in a sieve. Stir the stock cube into 500 ml of boiling water until dissolved.
2. Rinse the rice in a sieve, then tip it into a small pan with a lid. Add 300 ml of cold water and a pinch of salt, bring to the boil and cover. Cook on the lowest heat for 12 minutes, then switch off and leave it covered.
3. Warm the olive oil in a large pan over a medium heat and cook the onion with a pinch of salt for 7 minutes until soft. Stir in the garlic, ginger, curry powder, cumin and tomato purée for 1 minute.
4. Add the swede, lentils and stock. Bring to the boil, then simmer with the lid slightly ajar for 22 to 25 minutes, stirring now and then, until the swede is tender and the lentils have broken down into a thick sauce.
5. Stir in the kale and cook for 4 minutes, until it is tender but still green. Add a splash of water if the curry is too thick.
6. Taste, and add salt and pepper as needed.
7. Fluff the rice with a fork and spoon the curry over the top.

Tip Swede is hard to cut, so slice a flat base first and work from there. A parsnip or extra carrot works in place of it.

Photo made with AI.

From Nosha · nosha.app