Curry Night with one of Madhur Jaffrey's Curries, Vegetarian Green Lentil Curry with Kale

Here's a recipe from Madhur Jeffray that I recently cooked for the family for curry night. This recipe serves 4 people. 

You can also watch my video on my YouTube Channel which shows me preparing the the Dhal. 


  • 1 teaspoon finely grated ginger

  • 1 garlic clove, mashed to a paste

  • 2 teaspoons ground coriander

  • 1 teaspoon ground cumin

  • 3 tablespoons canola oil

  • 1/4 teaspoon cumin seeds

  • 1 small shallot, minced

  • 1 tablespoon tomato paste mixed with 1 tablespoon of water

  • 1 1/4 cups dried green lentils

  • 1/4 teaspoon ground turmeric

  • 4 ounces green beans, cut into 3/4-inch lengths

  • 4 ounces kale, stemmed and leaves finely chopped

  • 1 medium carrot, thinly sliced

  • 1 cup finely chopped cilantro

  • 1/2 teaspoon cayenne pepper

  • Salt


  • In a small bowl, combine the ginger, garlic, coriander and ground cumin.

  • Stir in 1/4 cup of water to make a paste.

  • In a small skillet, heat the oil until shimmering.

  • Add the cumin seeds and cook over moderately high heat for 5 seconds, just until sizzling.

  • Add the shallot and cook, stirring, until lightly browned, about 1 minute.

  • Add the spice paste and let cook until most of the liquid has evaporated, about 2 minutes.

  • Stir in the tomato paste and cook until thick, about 1 minute longer.

  • In a saucepan, combine the lentils with the turmeric and 5 cups of water; bring to a boil.

  • Cover partially and simmer over low heat for 20 minutes, until the lentils are barely tender. Add the green beans, kale, carrot, three-fourths of the cilantro and the cayenne and season with salt.

  • Cook until the lentils and vegetables are tender, 15 minutes. Scrape in the spice paste and the remaining cilantro.

  • Simmer for 5 minutes, and serve.

Serve with steamed basmati rice, warm naan and plain yogurt.