This makes a large batch, so there will lots of leftovers.
10 Servings
1 cup dried brown lentils
1 cup dried red lentils
1 400ml can of organic coconut milk (use light if you like)
4 cups of vegetable broth (homemade, cubes, or from a ready made carton)
2 tbsps curry powder (I use madras curry powder)
5 medium russet potatoes, peeled and cut into large chunks
5 leaves of kale, torn into bite size pieces
Salt and freshly ground pepper to taste
Rinse and sort the lentils and add to a large saucepan with the coconut milk, vegetable broth, and curry powder. Cook on med high until it comes to a boil. Reduce the heat to med low and cover partially. Stir occasionally to avoid sticking to the bottom of the saucepan. Cook for about 15 minutes then add the potatoes and cover the pan completely. Cook for another 10 minutes and stir gently. If the lentils seem to be too dry, add a little more vegetable broth or water. Continue cooking for another 10 minutes.
Add freshly ground black pepper and salt to taste and serve over brown basmati rice.
