Kale and Baobab Dahl by Plant-Based Pixie

We have been following Pixie’s plant-fuelled journey for a while now and her fantastic kitchen creations have got her through a gruelling final year at university in London. This delicious curry is student food with a host of extra nutrients from the superfoods kale, Organic Burst Baobab and plenty of wonderful spices. 


Pixie, over to you:

Despite having never been to India I am a huge lover of curry; I could eat it every day! It’s so incredibly versatile and can be made to accommodate any diet from plant-based to paleo. As a student, I love this curry recipe because it is super quick and easy; it only takes half an hour to make and you can make a huge batch and eat it for days and days. Plus it’s vegan, gluten-free, grain-free, dairy-free, and refined sugar-free (phew!). I always use coconut oil which contains medium chain fatty acids – your body’s preferred source of fuel, the spices like turmeric really get your metabolism going, lentils are a great source of plant protein, and kale is full of fibre, iron, vitamins A, C, and K, calcium, and antioxidants to keep you glowing from the inside out! Oh and did I mention it contains the vitamin C powerhouse that is Organic Burst Baobab powder? So not only do you get a plate of healthy deliciousness, you also boost your immune system and nervous system at the same time!
It's really delicious and you can eat either as a main dish or a side dish to accompany other curries.

Ingredients (serves 2-3):

100g red lentils, rinsed thoroughly and drained
1/2-1 tbsp coconut oil
1 red onion, diced
4 small cloves garlic
1 tbsp ginger
1/2-1 tsp hot chili powder (depending on how spicy you like it)
1/2 tsp ground coriander
1/2 tsp cinnamon
1/2 tsp garam masala
1/2 tsp ground cumin
1/2 tsp turmeric
1 tsp salt
1 can (400g) chopped tomatoes
1 big handful (around 50g) sliced kale
Fresh coriander leaf to serve

Method:

  1. Rinse and soak the lentils for a few minutes in cold water until the water runs reasonably clear.
  2. Cover with water and simmer until almost tender (around 10 minutes).
  3. In the meantime melt the coconut oil in a pan and saute the onion on low heat for 10 minutes (don't stop too early!) until soft and translucent and almost caramelised.
  4. Add the garlic and ginger and stir for 2 minutes until fragrant.
  5. Add the salt and the rest of the spices and stir for another minute until wonderfully fragrant.
  6. Add the onions and spices to the cooked lentils along with the chopped tomatoes and allow it to cook down until it becomes nice and thick.
  7. When it is almost ready add the kale leaves and baobab and cook for a few more minutes.
  8. Serve with fresh coriander leaf, naan, rice, mango, or anything else you fancy!


By Plant-Based Blogger Pixie 



Pixie Turner (BSc) is a student from the UK with a passion for healthy living. Any spare moment she has is spent in the kitchen creating healthy plant-based recipes (and often a mess) on a student budget for her Instagram account and blog, named perfectly appropriately Plant-Based Pixie!

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