Vadouvan curry with sweet potato and kale

Ingredients (for 2 people)

• 1 onion
• 2 cloves garlic
• 1 slice fresh ginger
• 1 tablespoon (olive) oil
• 1.5 tablespoons French Kiss Vadouvan spices
• 400 g sweet potato, peeled and diced
• 200 ml canned coconut milk
• 200 ml water
• 0.5 vegetable stock cube
• 130 g canned lentils
• 150 g fresh kale

Optional as topping/ on the side

• Spring onion
• Sambal/red chili
• Limes
• Naan bread and/or rice

Preparation

1. Finely chop the onion and press the garlic cloves. Grate the slice of ginger.
2. Heat the oil in a wok. Add the onion and sauté for 3 minutes. Add the vadouvan spices together with the garlic and ginger and fry for about a minute. Then add the sweet potato cubes to the pan, stir and fry these for 2 minutes as well.
3. Add the coconut milk, water and the stock cube to the pan. Stir, bring to a boil, then let simmer on low heat for about 13 minutes.
4. Meanwhile rinse the lentils in a sieve with cold water and let drain.
5. Finally stir the lentils and kale into the curry. Heat for 2 minutes, until the kale has slightly wilted.
6. Serve the curry in deep bowls with, for example, naan bread, rice or cauliflower/broccoli rice. Season the curry to taste with salt and pepper, a chopped spring onion and/or some sambal or fresh lime juice.