Vegetable curry with black rice and kale

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Meatless Monday is here 😊

Today’s recipe is a delicious meal with leftover veggies. Basically, I took what veggies I found in my pantry and prepared a curry. You can use what veggies you have, as long as you have garlic, ginger, chili and onion as your base.

1 medium head of cauliflower, florets

1 small zucchini, diced

1 can lentils, drained and rinsed

1 onion, chopped

2 garlic cloves, grated

1 tsp fresh ginger, grated

½ chili, finely chopped

1 can coconut milk

2 tsp turmeric

Kale leaves

2 garlic cloves, chopped

100 g black rice

2 tbsp vegetable oil

Salt & pepper, to taste

Lime slices for serving

Heat half the oil in a pan and cook the onions until tender, then add the garlic, ginger and chili and cook until fragrant, about 1 minute.

Add zucchini and cauliflower and cook for 5 minutes.

Next, add the turmeric, coconut milk, bring to a boil and cook until the cauliflower is almost tender. Add the lentils and additional water, if the case, and cook for 5 minutes more.

Add the black rice to a saucepan with 500 ml water. Bring to the boil and simmer until rice is tender, about 25 -30 minutes. Season and, if the case, strain before serving.

Heat the rest of oil in a pan, add the garlic and cook for 30 seconds, then add the kale and cook about 1 to 2 minutes.

Divide the rice between plates, add the curry and kale and serve.

Enjoy!