I seem to be into fusions ever since our successful merge of two leftovers to make Indi-opian (two of the best cuisines ever, Indian and Ethiopian!) last month. Then there was last weeks deeee-lish southern style greek pie…now I bring you a Thai-Indian (Thaidian? Indai?) creation that features red lentil, kale, potato, tomato and coconut-y goodness and it is damn tasty if I do say so myself. Have it on a day you are craving something warm and hearty and packed with flavour. And try to remember to wash your hands before touching your eyes/face after you handle your spicy red pepper. Otherwise you will be like me, a forgetful idiot writhing in pain/temporary blindness EVERY SINGLE TIME they handle peppers.
Spicy Thai Daal
- 2 tbsp olive oil
- 1 onion, diced
- 1/2 tsp turmeric
- 1/2 tsp cumin
- 1/2 curry powder
- 1 tsp fresh ginger
- 2 cloves garlic
- 1/2 red chilli, diced
- 1 tomato, diced
- 1 cup red lentils
- 2 1/2 cup veg stock
- 2 small Yukon golds diced
- 3 cups kale, shredded
- 1 tbsp cilantro
- 1 small tin of coconut milk (5.6 oz)
- 2 tbsp lemon juice
- s+p to taste
- cilantro and cream for garnish
Sautee spices in a tbsp oil, add in 1 more tbsp oil and onion and cook until clear, about 4-5 mins. Add garlic, ginger, red chili, tomato and cook for another 5 mins. Add the diced potatoes, stir and cook for another 5 minutes.
Stir in coconut milk, lentils and stock. Cook for 10 mins. Add in cilantro and cook for another 10 minutes. Add kale cook for 5 more mins. (25 mins total cooking. Add a bit more water and cook for longer if lentils need it). Finish with lemon juice. Stir and serve on top of some nice jasmine or basmati rice. Garnish with cilantro and a dollop of sour cream or creme fraiche.
