1 bunch green kale, stemmed and leaves finely chopped
1 large yam, peeled and chopped (approx. 2 cups)
2 cups water
Lemon wedges, to serve (essential!)
Fresh cilantro leaves, to serve (nice to have)
Instructions
Heat oil in a large, heavy bottomed pot. Add onion and cook on medium high until softened and just starting to brown. Add garlic and ginger and stir fry for 2-3 minutes, until fragrant. Reduce heat to medium low and add coriander, cumin, turmeric, salt, brown sugar, garam masala and tomato paste. Mix well and cook for 5 minutes, stirring frequently to avoid burning the spices.
Add coconut milk and mix well. Add kale, yam and lentils and mix. Add water and bring mixture to a boil. Reduce to a simmer, cover with a heavy lid and cook for 40 minutes, stirring occasionally. The kale should cook down and the yam and lentils should be tender.
Serve on its own or overtop basmati rice. Squeeze fresh lemon over the curry immediately before serving and garnish with fresh cilantro leaves.
Recipe by Port and Fin at https://portandfin.com/green-lentil-curry-with-kale-yam/