Comforting Kale, Coconut & Beetroot Curry by Poh
- Serves: 6
- Prep time: 15 min
This is one of my favourite anti-waste recipes. It’s got kick-arse amounts of depth and flavour for something you can whip up in so little time, but it's also incredibly versatile.
- Dinner
- Soup
- Vegetable
- Vegetarian
Ingredients
- 2-3 tablespoons olive oil, butter OR ghee
- 1 large onion, finely diced
- 1 tablespoon ground turmeric
- 3 teaspoons ground cumin
- 1-2 teaspoons dried chilli flakes OR 1 fresh green OR red chilli, chopped
- 10 sprigs of curry leaves
- 1 tablespoon grated ginger (or peeled & pounded to a pulp with a mortar & pestle)
- 300 g kale leaves, stripped from stem
- 3 large beetroot (about 540 g in total), peeled, quartered & sliced 5 mm-1 cm thick
- 250 g (1 cup) split red lentils
- 250 ml (1 cup) coconut milk
- 1 litre (4 cups) vegetable stock
- 1 teaspoon salt, or to taste
- TO SERVE
- Steamed basmati OR brown rice (2 cups uncooked rice should feed 6)
- 1 bunch of coriander, roughly chopped, including stalks
- 35 g (½) cup fried shallots
- 260 g (1 cup) Greek yoghurt (optional)
So long as you follow the base recipe, once you get to the beetroot and kale you can swap them out for just about any vegetable – cauli and potato, sweet potato and spinach, pea and pumpkin – the perfect candidates are things that look a little bit sad in the vegetable drawer.
Combine the olive oil, onion, turmeric, cumin, chilli and curry leaves in a large saucepan over medium-high heat. Sauté until the onion is brown and the spices are very fragrant. Add the ginger and sauté for 30 seconds, then stir in the beetroot, kale, lentils, coconut milk, stock and salt. Bring to the boil, then reduce to a simmer and cook, partially covered, until the beetroot is tender.
Serve the curry on a bed of steamed rice, topped with coriander, a sprinkle of fried shallots and a generous dollop of yoghurt.
The curry will keep for up to a week refrigerated in an airtight container.
By: Poh Ling Yeow
