- 2 onions
- 500g sweet potatoes
- 2 carrots
- 2 garlic cloves
- A thumb of ginger
- 35g cashews
- 1 tbsp curry paste
- 400g tin of chickpeas
- 150g dried red lentils
- 1 vegetable stock cube
- 2 courgettes
- 300g kale
- Sea salt
- Freshly ground pepper
- 1 tbsp olive oil
- 1 ltr boiling water
1. Peel the onions and thinly slice them. Scrub the sweet potatoes and cut into bite-size pieces (no need to peel them u less you prefer to). Peel the carrots and finely dice them. Peel and grate the garlic and ginger.
2. Warm a large pan for 2 mins on a medium-high heat. Add the cashews and cook for 2-3 mins, stirring often, till toasted. Tip out of the pan and set aside. Fill and boil your kettle.
3. Pop the pan back on the heat and add 1 tbsp olive oil. Add the onion and fry for 5-6 mins, till softened and golden.
4. Turn the heat down to medium and add the sweet potatoes and carrots to the pan. Stir in 1 tbsp curry paste, along with the garlic and ginger. Cook for 2-3 mins, stirring frequently.
5. Drain and rinse the chickpeas, then shake them dry and tip them into the pan. Tip in the red lentils and crumble in the stock cube. Pour in 1 ltr boiling water, bring to the boil then turn the heat down and simmer for 20 mins.
6. Meanwhile, trim the courgettes and cut them into bite-size pieces. Trim any thick stalks off the kale and roughly shred the leaves. Crush or finely chop most of the cashews, leaving a few larger pieces.
7. When the curry has cooked for 20 mins, stir in the courgette and cashews. Cook for 15-20 mins, till the veg are tender.
8. After 15 mins, add the kale to the pan and fold it through to wilt it.
9. Taste the curry and add a little salt or pepper if you think it needs it. Ladle into a couple of warm bowls and serve.