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£20.84/kgPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Sauté the shallots in the oil in a large saucepan set over a low-medium heat. After 5 minutes they should be soft but not coloured. Add the ginger and fresh or ground turmeric. Cook, stirring, for 1-2 minutes then add the remaining spices and cook for 1 minute. Add the lentils, cherry tomatoes, coconut milk and 2 cans of water (800ml); season.
Bring to the boil, stir well and partially cover. Simmer for 10 minutes then stir in the sweet potato, partially cover and simmer for 35-40 minutes, stirring now and then. Uncover and season if needed. Stir in the kale and simmer, stirring often, for 5 minutes, until the greens have softened. Finish with the lemon juice and a handful of coriander, if liked. Serve with steamed rice or naan bread. (Warn your guests about the whole cardamom pods.)
Typical values per serving when made using specific products in recipe
Energy | 1,418kJ/ 337kcals |
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Fat | 9.9g |
Saturated Fat | 4.4g |
Carbohydrates | 45g |
Sugars | 9.9g |
Fibre | 6.4g |
Protein | 13g |
Salt | 0.3g |
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