Baby it’s cold outside! This is a super warming dish of healthy comfort food. So delicious! I am not so sure about the marketing word “superfood”. It gets bandied around, sprinkle some goji berries or quinoa into something and hey it’s a superfood, a food with special health benefits. Our view is that it isn’t a term used by many dieticians and nutritionists, and that no amount of turmeric or coconut oil (for example) poured over your life will prevent you getting unwell or compensate for unhealthy eating or lifestyles. What we do know is that a super diet is a great idea: eating a largely plant based diet rich in variety is the best way nutritionally to safeguard your health. And a few so called superfoods won’t hurt. We’ve integrated kale, turmeric and bone broth to this traditional vegetarian lentil curry. Kale is a rich source of fibre and nutrients, and you can read about turmeric here and bone broth here.
250g butternut squash, peeled and cut into 1.5cm cubes
250g sweet potato, peeled and cut into 1.5cm cubes
3 onions, chopped
3 inches fresh ginger, peeled and grated
1 tin light coconut milk
1L bone broth (I used roast chicken from the weekend!)
2 courgettes, chopped
500g split red lentils
1/2 tsp chilli flakes
1/2 tsp turmeric
6 handfuls mixed kale, chopped
Juice of 2 small limes
2 handfuls fresh coriander, roughly chopped
Cut and peel onions, garlic, sweet potato and squash. Add to a pan with coconut milk and bone broth. Season with a little salt and pepper.
Leave to simmer for 5 minutes.
Add lentils, chilli flakes and turmeric and simmer for a further 15 minutes.
Add kale, courgette and lime juice and simmer for a final 5 minutes.
Season with Himalayan salt and freshly ground pepper to taste.
The dhal should be the consistency of a think stew; add more water or stock if required when cooking.
Just before serving garnish with coriander.