Ingredients


1tbs olive oil


1 big onion diced


3 cloves garlic minced


thumb size piece of ginger minced


1 cup dry red lentils rinsed


1 1/2cup squash or pumpkin cut into 2x2cm cubes


1 large tomato diced


1cup kale chopped roughly


handfull coriander leaves


sea salt, black pepper


1/2tsp yellow curry powder


1/4tsp turmeric


1/4tsp cinnamon


1tsp paprika


1/2cup coconut milk


brown or basmati rice to serve


Method


In a saucepan heat the olive oil and sauté the onion, garlic and ginger.


Add the spices and sauté until fragrant.


Add the lentils and about two cups of water.


Season with salt and pepper and let it simmer for 15-20 minutes.


Add the squash and cook further until the squash and lentils are cooked through, adding more water if needed.


Add the tomatoes and coconut milk.


Simmer for 5 minutes further.


Taste, adjust the seasoning and add the kale and coriander.


Turn of the heat right away and serve it with basmati or brown rice.