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Green Lentil Curry with Kale

Madhur Jaffrey
  • minutes
  • Serves

INGREDIENTS

1

Carrot, medium

3 tbsp

Coriander, fresh

1 clove

Garlic

1 tsp

Ginger

115 g

Green beans

250 g

Green lentils

1 tbsp

Shallot

2 tbsp

Tomato passata

1/2 tsp

Cayenne pepper

2 tsp

Coriander seeds, ground

1 1/4 tsp

Salt

1/4 tsp

Turmeric, ground

3 tbsp

Olive or rapeseed oil

1 tsp

Cumin seeds, ground

1/4 tsp

Cumin seeds, whole

85g/3 oz kale, thick stems and veins discarded, finely chopped