1tsp extra virgin olive oil, 1 tsp mustard seeds, 40g red onion chopped, 1 garlic clove chopped, 1 tsp finely chopped ginger, 1 birds eye chilli chopped, 1 tsp curry powder, 2tsp ground turmeric, 300ml veg stock, 40g red lentils, 50g chopped kale, 50ml coconut milk
Heat olive oil over gentle heat and add mustard seeds. As mustard seeds start to pop add onion, garlic, chilli and ginger and cook until soft. Add curry powder and turmeric, cook for a minute, then add stock and bring to the boil. Add lentils and simmer for 15 minutes before adding chopped kale and coconut milk. Simmer for a further 5 minutes until kale is cooked.
Being vegetarian this works well as a main course for anyone but it can also be served as a side dish with meat or fish.