Always refer to the product label for the most accurate ingredient and allergen information.
Vegetable Stock Paste(ContainsCelery)
Naan(ContainsGluten, Milk, Soya)
Water for the Sauce
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!