This is a quick meal that’s ideal for the middle of the week, when you really don’t want to be doing too much cooking. The lentils come in a can and all the other ingredients are quick to cut up and cook. Follow this recipe and you can have a tasty meal for two in about 20 minutes.
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The curry is mildly-spiced, with the hottest thing I use being a teaspoon of mild chilli powder, which is entirely optional if you want to leave it out. I have found the dark mild chilli powders are usually available in the supermarket spice section, and are typically their own brand. The one I used for this comes from Morrison’s, but I believe Tesco do one as well. If you are using a hotter chilli powder, then make sure you at least half the amount to keep it from overpowering the dish.
Try to get your kale as dry as you can after washing it, otherwise it won’t become crispy after cooking it in the oven. You can use a towel if you like to pat it dry, but I simply gave it several good shakes and plenty of draining time. As with all cooking involving mangos, make sure that your fruit is ripe. Unripe mangoes are hard, have no flavour and are really not worth your time. A ripe mango will give a little when you squeeze it with your fingers.
Gluten-Free
Prep time: 10 minutes. Cooking time: about 20 minutes.
Serves 2-3
Ingredients:
4 fresh kale leaves, washed, dried and roughly chopped
2 tbsp olive oil
A pinch of salt
1 tbsp coconut oil
1 red pepper, sliced
1 ripe mango, peeled and cut into strips
2 medium tomatoes, cut into wedges
2 cloves garlic, chopped
1 can green lentils, washed and drained
1 tsp cumin seeds
1 tsp ground turmeric
2 tbsp tandoori curry powder (or other mild curry powder)
½ tsp mild chilli powder (optional)
Salt to taste
150ml vegan cream
A handful of coriander leaves to garnish
Method:
Preheat the oven to gas 5/190C/375F.
Put the dried kale into a mixing bowl and add the olive oil and the salt. Mix with your hands and then spread out onto a baking tray and cook in the middle of the oven for about fifteen minutes. Keep an eye on it so that it doesn’t burn.
While the kale is cooking, heat the coconut oil in a large frying pan or wok and fry the peppers for 4 minutes, until starting to brown. Add the mango and fry for another 3 minutes, stirring often. Add the tomato wedges and garlic and cook for about another 4 minutes, until the tomatoes have softened and begun to create a sauce, then pour in the lentils.
Stir the lentils in and then add all the spices and salt. Cook for a minute more then pour in the vegan cream and bring to a gentle simmer. Simmer for 2-3 minutes, stirring often, until the sauce has thickened, then turn off the heat.
Divide the kale onto 2-3 plates, spoon the spiced-lentils on top and then sprinkle over the coriander leaves. Serve with rice or other grain.
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