Coconut and Lentil Curry
with Kale and Buttery Naans
- Celery
- Milk
- Cereals containing gluten
.
Ingredients
1
Onion
2
Garlic Clove
1
Medium Tomato
100
Chopped Kale
1
Lentils
½
Lime
1
Pasanda Style Seasoning
400
Coconut Milk
10
Vegetable Stock Paste
(Contains: Celery)
2
Plain Naans
(Contains: Milk, Cereals containing gluten)
30
Unsalted Butter
Not included in your delivery
100
Water for the Sauce
Utensils
Instructions
Preheat your oven to 200°C, halve, peel and thinly slice the onion. Peel and grate the garlic (or use a garlic press). Chop the tomato into 2cm pieces. Drain and rinse the lentils in a sieve. Halve the lime.
Heat a drizzle of oil in a large saucepan on medium heat and add the onion. Cook until soft, stirring frequently, 5-6 mins. Add the pasanda seasoning and the garlic. Stir and cook for a further 1 minute. Add the coconut milk, water (see ingredients for amount), lentils and vegetable stock paste. Stir to combine.
Bring to the boil on a high heat, then reduce the heat to medium-low and simmer until thickened and fragrant,15-20 mins. In the last 5 mins add the tomato and kale and stir in thoroughly, lower the heat to low and place the lid on to help the kale cook. TIP: Add a splash of water if you feel it needs it.
Once you've stirred the veg into the curry, pop the naans into your oven to warm through, 4-5 mins. When ready, remove from the oven and spread with butter.
Once the lentils are cooked and the curry has thickened slightly (add a splash of water if you feel it's too thick), remove from the heat and squeeze in some lime juice. Season to taste with salt, pepper and more lime juice if needed.
Spoon the curry into bowls and serve with the buttered naans on the side. Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the creamy, fragrant curry with a nice balance of spices; some found it a bit bland and wanted more depth.
- Ease of prep: Quick and simple to make, though some felt the kale needed longer cooking time than specified.
- Suggestions: Consider swapping kale for spinach; add extra vegetables like sweet potato or red pepper for more substance and flavour.
- Next-day meals: Leftovers reheat well, with some finding the flavours even better the next day.
- Portions: Several found it very filling, while others wanted to add rice for a more substantial meal.
