RECIPE

Kale, Coconut Beetroot Curry (Vegan) by Poh

Dinner, Main

Kale, Coconut Beetroot Curry (Vegan) by PohKale, Coconut Beetroot Curry (Vegan) by Poh

Preparation time

15 minutes

Cooking time

20 minutes

Servings

Up to 6

“This curry has such a riot of colour and the rice/grain setting means pulses cook from dry in only 12 minutes. Amazing” – Poh.

Ingredients

  • 2 - 3 tablespoon s olive oil, butter or ghee
  • 1 large brown onion, peeled, diced 5mm
  • 1 tablespoon ground turmeric
  • 3 teaspoons ground cumin
  • 1 - 2 teaspoons dried chilli flakes or 1 fresh green or red chilli, chopped
  • 10 sprigs curry leaves
  • 1 tablespoon grated ginger
  • 3 (about 540g) large beetroot, peeled, quartered, sliced 5mm 1cm
  • 300g kale leaves, stripped from stem
  • 1 cup split red lentils
  • 1 cup coconut milk
  • 1L vegetable stock
  • 1 teaspoon salt or to taste

Garnish:

  • 1 bunch coriander, roughly chopped including stalks
  • ½ cup fried shallots
  • 1 cup Greek yoghurt
  • Serve with steamed basmati or brown r ice 2 cups uncooked rice will feed 6 people.

Method

  1. Set the Crock Pot Express Easy Release Oval Multi Cooker to SAUTÉ Press START/STOP Combine the olive oil, onion, turmeric, cumin, chilli and curry leaves. Sauté until onions are brown and spices are very fragrant.
  2. Add ginger and sauté for 30 seconds, then stir in the beetroot, kale, lentils, coconut milk, stock and salt. Press START/STOP.

To make the raita:

  1. Secure lid, ensure the Steam Release Dial is in the ‘Seal’ (closed) position, press RICE/GRAINS then press START/STOP to cook for 12 minutes

To make the chicken:

  1. When cooking has finished, release the steam and remove the lid. Serve garnished with fresh coriander, a sprinkle of fried shallots and a generous dollop of yoghurt.