- 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 bitesize chunks (you can peel them if preferred but they’re perfectly good with the skins on). Peel the carrots and dice into small pieces. Peel the garlic cloves and crush or finely grate. Peel and grate the ginger.
2. Warm a large dry pan for 2 mins over a medium high heat. Scatter in the cashews and cook for 2-3 mins, stirring often, till toasted. Scoop out of the pan and set aside.
3. Return the pan to the heat and pour in 1 tbsp oil. Slide in the sliced onions and fry for 5-6 mins, till softened and golden at the edges.
4. Reduce the heat of the pan to medium. Add the sweet potatoes and carrots. Stir in 1 tbsp curry paste, and the garlic and ginger. Continue to cook for a further 2-3 mins, stirring frequently.
5. Drain and rinse the chickpeas. Shake dry and tip into the pan. Pour in the dried red lentils and crumble in the stock cube. Cover with 1 ltr boiling water. Bring to the boil, then reduce to a gentle simmer. Cook for 20 mins.
6. Meanwhile, trim the courgettes and cut into bitesize chunks. Trim any thick stalks from 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, and give everything a good stir. Cook for a further 15-20 mins, till the courgettes, sweet potatoes and carrots are tender.
8. When there is 5 mins left on the cooking time, stir in the shredded kale leaves. Continue to cook till the leaves are wilted.
9. Taste the curry and add a little salt or pepper if you think they’re needed. Ladle into a couple of warm bowls and serve.