Kale curry with goji berries
- Vegan - Gluten-free - Lactose-free
Preparation time: 60 minutes - Difficulty level: easy
- 250 g carrots
- 2 onions, 3 garlic cloves, 3 tbsp rapeseed oil
- 1- 2 tbsp curry paste yellow
- 150 g red lentils
- 500-600 ml vegetable stock
- 350 g chopped kale frozen or fresh
- 50 g goji berries
- 50 g nut kernels or coconut chips
- Fleur de Sel, freshly ground black pepper, 1 pinch chili flakes, 1 tsp turmeric
- 1-2 tbsp lemon juice
Preparation:
Clean, peel and slice the carrots.
Peel the garlic and onions, cut the onions into wedges and the garlic into slices.
Heat the olive oil in a medium saucepan, sauté the onions and garlic until translucent and stir in the curry paste.
Then add the carrots, lentils and vegetable stock, bring to the boil and simmer for a further 10 minutes.
Add the kale, coconut milk and goji berries and simmer gently for a further 15 minutes until the lentils are soft and the curry is thick.
In the meantime, roughly chop the nut kernels and toast in a pan without oil or do the same with the coconut chips.
If your curry is too thick, stir in some vegetable stock. If it is too runny, simply leave to simmer for a few minutes without the lid.
Season the curry well with the spices and season to taste, pour into bowls and top with roasted nut crunch/coconut chips.
Our vegan Köttbullar go very well with this dish. Brown rice or quinoa also goes well!
A soul warmer on cold winter days!
Tip:
During the season, wash and clean 1 kg of fresh kale, removing the thick leafy ribs and stems.
Cut the leaves into thin strips, then roughly chop. Blanch in salted water for approx. 2-3 minutes, rinse and drain, then use as in the recipe.