Kale and Red Onion Dhal with Buckwheat

Name: Kale and Red Onion Dhal with Buckwheat
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 4 people
Ingredients: 1 tablespoon olive oil; 1 small red onion; 3 garlic cloves; 2 cm ginger; 1 birds eye chilli; 2 teaspoons Turmeric; 2 teaspoons garam masala; 160 g red lentils; 400 ml tin coconut milk; 200 ml water; 100 g kale; 160 g buckwheat

User Reviews

4.8

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
30 mins
Servings
4 people
Calories
402 kcal
Course
Main Course
Cuisine
Indian

Kale and Red Onion Dhal with Buckwheat

Nash Knight

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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.

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Ingredients

Servings

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)

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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 Information

Show Details

Calories 402kcal (20%) Carbohydrates 71g (24%) Protein 18g (36%) Fat 7g (11%) Saturated Fat 2g (10%) Sodium 43mg (2%) Potassium 799mg (23%) Fiber 18g (72%) Sugar 7g (14%) Vitamin A 2620IU (52%) Vitamin C 51mg (57%) Calcium 77mg (8%) Iron 5mg (28%)

Nutrition Facts

Serving: 4people

Amount Per Serving

Calories 402 kcal

% Daily Value*

Calories	402kcal	20%
Carbohydrates	71g	24%
Protein	18g	36%
Fat	7g	11%
Saturated Fat	2g	10%
Sodium	43mg	2%
Potassium	799mg	17%
Fiber	18g	72%
Sugar	7g	14%
Vitamin A	2620IU	52%
Vitamin C	51mg	57%
Calcium	77mg	8%
Iron	5mg	28%