Kale and Red Onion Dhal with Buckwheat

Kale and Red Onion Dhal from the Sirtfood Diet

4.75 from 4 votes

Kale and Red Onion Dhal with Buckwheat

Delicious and very nutritious this Kale and Red Onion Dhal with Buckwheat is quick and easy to make and naturally gluten free, dairy free, vegetarian and vegan.

Course Main Course

Cuisine Indian

Prep Time 5

Cook Time 25

Total Time 30

Servings people

Calories 402kcal

Author Eb Gargano

Ingredients

1 tablespoon olive oil
1 small red onion sliced
3 garlic cloves grated or crushed
2 cm ginger grated
1 birds eye chilli deseeded and finely chopped (more if you like things hot!)
2 teaspoons turmeric
2 teaspoons garam masala
160 g red lentils
400 ml tin coconut milk
200 ml water (i.e. half the coconut milk can)
100 g kale (or spinach would be a great alternative)
160 g buckwheat (or brown rice)

Metric - US Customary

Instructions

Put the olive oil in a large, deep saucepan and add the sliced onion. Cook on a low heat, with the lid on for 5 minutes until softened.
Add the garlic, ginger and chilli and cook for 1 more minute.
Add the turmeric, garam masala and a splash of water and cook for 1 more minute.
Add the red lentils, coconut milk, and 200ml water (do this simply by half filling the coconut milk can with water and tipping it into the saucepan).
Mix everything together thoroughly and cook for 20 minutes over a gently heat with the lid on. Stir occasionally and add a little more water if the dhal starts to stick.
After 20 minutes add the kale, stir thoroughly and replace the lid, cook for a further 5 minutes (1-2 minutes if you use spinach instead!)
About 15 minutes before the curry is ready, place the buckwheat in a medium saucepan and add plenty of boiling water. Bring the water back to the boil and cook for 10 minutes (or a little longer if you prefer your buckwheat softer. Drain the buckwheat in a sieve and serve with the dhal.

Notes

Suitable for freezing.
Nutrition information is approximate and meant as a guideline only.

Nutrition