Green Lentil Curry with Kale

While this is traditionally made with kale and green beans, I recently added a few peppers, just because they were in season, and a few carrots that were getting a bit unattractive.  It is a stew with kale as the backbone vegetable, but it can hold up other vegetables well.

• 1 1/3 cups green lentils
• 1/4 teaspoon ground turmeric
• 1/2 teaspoon cayenne pepper
• some green beans cut into 3/4-inch segments
•  kale, thick stems and veins discarded, finely chopped
• 3 tablespoons finely chopped fresh coriander
• 1 medium carrot, peeled and cut into 1/4-inch rounds
• 1 1/4 teaspoons salt

For the curry paste

• 1 teaspoon peeled and finely grated ginger
• 1 clove garlic, peeled and crushed
• 1 teaspoon ground cumin seeds
• 2 teaspoons ground coriander seeds

• 3 tablespoons olive oil
• 1/4 teaspoon whole cumin seeds
• 1 tablespoon peeled and finely chopped shallots
• tomatoes chopped

1. Put the lentils, turmeric, and 2 pints water into a medium pan and bring to a boil. Cover partially and simmer gently for 20 minutes. Add the cayenne, beans, kale, coriander, carrots, and salt. Stir and bring to a boil again. Cover partially and cook gently for another 20 minutes.
2. Meanwhile, make the curry paste: combine the ginger, garlic, ground cumin, and coriander in a small bowl, then mix in 2 fl oz water.
3. Pour the oil into a medium frying pan and set over medium-high heat. When hot, add the whole cumin seeds. Let them sizzle for 5 seconds, then add the shallots. Stir and fry until lightly browned. Add the curry paste and fry until you can see the oil along the edges, about 1 1/2 minutes. Add the tomato puree and fry for about another minute, until you see the oil along the edges.
4. When the lentils have finished cooking, add the contents of the frying pan. Stir and cook gently for another 5 minutes.