This recipe is a modified version of one of my favourite curry recipes – apparently kale is very good for you and a great source of iron, so I thought I would incorporate it into a variation on a Chana dal dish. The kale gave it a really nice variation in texture and I think works even better than spinach as it keeps its bite better.
400g Chana Dal (yellow split peas), rinsed and drained
5 tbs sunflower oil
2 medium onions, chopped
6 cloves of garlic, finely chopped
1 tbs ground cumin
1 tbs garam masala
1 1/2 tbs turmeric powder
2 tsp salt
2 green chillies chopped
1 x 400g tin good quality chopped tomatoes
1 x 400ml tin of coconut milk
200g fresh curly kale, stalks removed then roughly chopped
A small handful of fresh coriander, roughly chopped
1. Place in a large saucepan of slightly salted water. Bring to the boil and simmer for 30 minutes until soft. Drain and set aside.
2. Add the oil to a large saucepan and fry the onions, garlic and chillies on a low heat until starting to brown, then add the garam masala, turmeric, cumin and salt and then the chopped tomatoes. Simmer gently for 10 minutes.
3. Add the Chana Dal mixture to the onion mixture, together with 100ml water. Stir well and gently simmer for 20 minutes until soft.
4. Add the coconut milk to the mixture, and stir well.
5. Meanwhile, place a large frying pan on a medium heat and dry fry the chopped kale for 5 minutes, stirring regularly. Add to the main mixture, season and stir well.
6. Sprinkle with fresh coriander and serve rice or naan bread.