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