Ingredients
1 tbsp vegetable oil
1 Red Onion, sliced
350g potatoes, diced
1 aubergine, diced
1 tbsp medium curry powder
400g can chick peas, drained and rinsed
200g red split lentils
800ml vegetable stock
250g bag Kale, thick stalks removed
Plain vegan yogurt alternative to serve
Instructions
- Heat the oil in a large saucepan and fry the onion for 3 minutes, add the potatoes and aubergine and fry for a further 2-3 minutes.
- Stir in the curry powder then stir in the chick peas and lentils. Add the stock, bring to the boil and cook, covered for 15 minutes, stirring occasionally.
- Add the Kale and cook for a further 5 minutes. Season to taste and serve with a little yogurt alternative.