Preparation
Preheat the oven to 200°C, fan 180°C, gas 6. Cut the carrots in chunky wedges and put them in a roasting tray. Sprinkle over the garam masala, some seasoning and the oil and toss to coat the carrots. Roast in the oven for 30-35 minutes.
Meanwhile, put the lentils in a large saucepan and add 400ml of water. Finely slice the onion and garlic and finger chillies and add to the pan. Grate the ginger and add to the pan for warmth, along with the turmeric and cumin. Bring to a simmer, cover and simmer for 10-15 minutes until the water has been absorbed. Add the creamy coconut milk and continue to cook for a further 10-15 minutes, until the lentils are soft. Season well.
Five minutes before the end of the cooking time for the carrots, massage the kale with your fingertips for a minute until soft. Add to the roasting tray and toss to coat in the spices. Continue cooking for 5 minutes, or until just crisp.
Serve the dhal in bowls with the carrots and kale on top.
Creamy, colourful and crunchy in one, this satisfying dish is one for the ages.
3 of your five a day. Source of fibre, low fat, low sat fat, source of protein.