Written By Gracie
This is the perfect dish if you are after something warm and comforting. It’s meat-free but just as filling as a meat dish, and much easier to digest! I love having this dish with some garlic flat bread or naan (you can buy gluten-free versions if you need to).
It’s vegan, gluten-free, meat-free, dairy-free and so good!
- 200g Red lentils (wash thoroughly before use)
- 2 x large handful of kale (stalks removed and finely chopped)
- 1 x large red onion (finely chopped)
- 1 x Can of coconut milk (400 ml)
- 3 x Tbsp Desiccated coconut
- 300ml x Water
- 2 x Tbsp Bouillon powder (just the power do not add any extra water with it. You can use 2 x vegetable stock cubes if you don’t have bouillon stock powder)
- 4 x Garlic cloves (crushed)
- 1 Inch x Fresh ginger (grated)
- 1 x Tsp Turmeric powder
- 1 x Tsp Ground coriander
- 1 x Tsp Ground cumin
- 1/2 x Tsp Hot chilli powder (if you hate spice then feel free to leave this out or add more or less depending on your taste.k)
- 1/2 x Tsp Garam masala
- Coconut oil (for frying)
- Desiccated coconut for garnishing
1) Heat some coconut oil in a deep pan. Once hot add the onion and fry until soft.
2) Add the lentils and fry for a further 2-3 minutes
3) Add the garlic, turmeric, ginger, ground coriander, garam masala, cumin and hot chilli powder and mix well.
4) Add the coconut milk, water and bouillon powder and bring to the boil then reduce to a simmer. Simmer for 10 minutes mixing every so often.
5) Add the kale and desiccated coconut, mix well then simmer for a further 10 minutes.
6) Serve into bowls and garnish with a sprinkle of desiccated coconut and fresh coriander (if you have it) and serve.