Our delicious Keralan Sundown Curry is packed with red lentils, kale and sweet potatoes and topped with toasted cashews and a crunchy carrot sambhar. Try making it at home.
Start by making your sauce:
First dry toast your spices. Mix together coriander, cumin, chilli powder, turmeric, mustard seeds, cinnamon and ground cloves and to a pan over medium heat. Toast for 4-5 minutes, until fragrant. Set aside.
Add oil to a pre-heated saucepan. Once hot, add diced onions, and cook until soft, sweet and slightly golden (6-7 minutes). Add the toasted spices, pepper, loose curry leaves, fenugreek leaves, garlic and ginger. Cook for 2-3 mins, stirring often so the spices don’t stick.
Add coconut milk, lemon juice, salt, water, rinsed red lentils and diced sweet potatoes. Bring to the boil, reduce heat and simmer for 20-30 minutes. Add kale and sugar snaps 3-4 minutes before end of cooking.
Cook your rice according to the instructions on pack. Once cooked combine with peas, salt and finely chopped coriander.
Mix sliced carrots with mustard seeds, turmeric and oil. Set aside until serving.
Toast cashews and coconut flakes on a baking tray in a 180˚C oven for 8-10, until golden.
Serve the rice along with with your Keralan curry and topped with the carrot sambhar and toasted cashews and coconut flakes.