Servings:
4
Prep time:
15
Cooking time:
60
INGREDIENTS
- -200g dried peas
- -160g whole basmati rice
- -600g black kale
- -100g carrots
- -100g celery
- -1 onion
- -2 teaspoons curry
- - ½ teaspoon cayenne pepper
- -1 bay leaf
- -2 tablespoons coconut oil
- -salt
- -pepper
INSTRUCTIONS
- Peel and mince the celery, the onion and the carrots. Heat some coconut oil in a casserole and toast the curry for a few minutes. Rinse the peas and add them to the pan, stir well and combine the minced veggies, the bay leaf, the cayenne pepper and a sprinkle of salt and pepper. Cover with a liter of water and let it simmer on a low heat for 45 minutes. Add a few more hot water if needed.
- On a low heat, cook the basmati rice with 400ml water, until the liquid absorbs completely.
- Clean the black kale removing the harder central parts. (to do it quicker, hold the central part with a hand and pull the green part with the other hand) Boil the kale in slightly salted water for about 10 minutes, then drain it and squeeze the excess water.
- Plate the rice, the curry peas and the kale, still warm, and serve.
