Dhansak with Chickpeas and Kale
Nutrition Info (Per Serving)
1 tbsp vegetable oil
1 Red Onion, sliced
350g potatoes, diced
1 aubergine, diced
1 tbsp medium curry powder
400g can chick peas, drained and rinsed
200g red split lentils
800ml vegetable stock
250g bag Kale, thick stalks removed
Plain vegan yogurt alternative to serve
- Heat the oil in a large saucepan and fry the onion for 3 minutes, add the potatoes and aubergine and fry for a further 2-3 minutes.
- Stir in the curry powder then stir in the chick peas and lentils. Add the stock, bring to the boil and cook, covered for 15 minutes, stirring occasionally.
- Add the Kale and cook for a further 5 minutes. Season to taste and serve with a little yogurt alternative.