15 underrated Netflix gems that will distract you from the news
15 underrated Netflix gems that will distract you from the news

Jennifer McShane

This home on Palmerstown Road, Rathmines is on the market for €2.15 million
This home on Palmerstown Road, Rathmines is on the market for €2.15 million

Megan Burns

Chunky wedges, midi dresses and light summer cardigans – What to wear to an Irish garden wedding
Chunky wedges, midi dresses and light summer cardigans – What to wear to an Irish...

Sarah Finnan

Lynn Enright: Who will I be then, if I am not the one cackling in the corner of the pub late into the night?
Lynn Enright: Who will I be then, if I am not the one cackling in...

Lynn Enright

Working from home doesn’t mean you have to be tied to your desk, here’s how you can multitask on the move
Working from home doesn’t mean you have to be tied to your desk, here’s how...

Melanie Morris

James Michael Tyler: Friends’ Gunther reveals cancer diagnosis
James Michael Tyler: Friends’ Gunther reveals cancer diagnosis

Jennifer McShane

Love Island’s Greg O’Shea is heading to the Olympics with the Irish Sevens side
Love Island’s Greg O’Shea is heading to the Olympics with the Irish Sevens side

Megan Burns

Nicola Coughlan teases details of new project she wrote with a pal
Nicola Coughlan teases details of new project she wrote with a pal

Sarah Finnan

What’s on June 2021: The new TV, streaming shows, books and podcasts to try
What’s on June 2021: The new TV, streaming shows, books and podcasts to try

Lauren Heskin

Prince William reportedly ‘threw Harry out’ of charity foundation over Meghan Markle bullying claims
Prince William reportedly ‘threw Harry out’ of charity foundation over Meghan Markle bullying claims

Sarah Finnan

Image / Editorial

What To Eat Tonight: Elly Pear’s Sweet Potato, Lentil, Kale And Coconut Curry


by Meg Walker
13th Sep 2016
blank

EllyImage

Elly Pear’s Sweet Potato, Lentil, Kale and Coconut Curry

A lentil and kale curry? This might be the most hippy curry ever (hell, chuck some hemp seeds on top and give it a crown), but it’s also one? of my favourites. Like all curries, it’s even better the next day. It’s nutritious, filling and delicious and you can just as easily make it for ten as you can? for two, so it’s a great one for informal suppers with family or mates. Do the garnishing with a little extra effort and as much panache as you can muster. It looks really great once it’s all topped and, I think you’ll agree, even better next to a cold beer.

Serves 6?

Ingredients
2 tbsp vegetable oil
125g chopped onion
4 garlic cloves, crushed
? tsp freshly grated root ginger
2 tsp mustard seeds
1 tsp cumin seeds
1 tsp turmeric
? tsp chilli powder
450g dried red lentils, drained and rinsed
1 medium sweet potato, cut into 2.5cm cubes
2 x 400g tins chopped tomatoes
1 x 400ml tin coconut milk
2 generous pinches of flaked sea salt
2 large handfuls of prepared kale (see tip, below)
a handful of coriander, stalks finely chopped and leaves roughly chopped
1 tsp very finely diced red chilli

To serve
1 small handful coconut flakes, toasted
1 tsp cumin seeds, toasted
lime wedges
Greek yoghurt
1 red chilli, sliced?

Kale
Kale is my absolute favourite veg. I’ve only been sick once this last winter and I’ve only gone a single week without eating kale. Both happened at the same time. Coincidence? I think not. Anyway. Try not to buy the ?prepped? bags of kale. They are not prepared well, generally, and usually contain lots of bits of tough stalk. It’s this that tends to put people off. Buy a bunch of kale. Take a big leaf in one hand, holding the main stalk and simply pull the curly leafy bits off, working your way up the stalk. You’ll end up with a pile of roughly torn kale and a bare, naked, tough stalk in your hand. Get rid of the stalk and wash the pile of leaves. Dry but not too well.

Method

Heat the vegetable oil in a pan and add the onion. Cook over a low heat for about 15 minutes, until really soft and slightly golden. This will really bring out all the sweet flavour of the onion. Add the garlic and ginger and cook for 1 minute over a medium heat. Stir through the spices and cook for 2 minutes, then add the lentils. Stir. Add the sweet potato, tomatoes, coconut milk and 300ml boiling water and stir well.

Turn the heat right down and simmer very gently for 30 minutes, until the lentils are cooked and the sweet potato is tender. Remember to stir deeply and often during the cooking time so that the lentils don’t stick to the bottom of the pan.

Add in the kale and top up with a bit more water if the curry seems too dry. The kale should cook adequately within a couple of minutes – you want it wilted but still al dente.

Remove from the heat. Season well and add in a good handful of the chopped coriander and the fresh chilli.

Plate up, top with the coconut flakes, cumin seeds and the remaining coriander and a wedge of lime. Serve with yoghurt and extra fresh chilli for people to add if they want to.

This is mega filling and doesn’t really need additional carbs, but a roti might be good to mop up the sauce.

Elly Table

Extracted from Elly Pear’s Fast Days + Feast Days: Eat Well. Feel Great. All Week Long. by Elly Curshen (Thorsons, approx €25), out now. Photographs by Myles New.

This article originally appeared on April 7th, 2016.