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3min read
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Make Our Keralan Sundown

3min read

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. 

Prep Time

15mins

Cook Time

40mins

Serves

4

ingredients

Sauce:

  • 1 tsp ground cumin
  • ½ tsp mustard seeds
  • ½ tsp chilli powder
  • ¼ tsp ground cinnamon
  • ½ tsp turmeric
  • ¼ tsp ground cloves
  • ½ tsp ground coriander
  • 1 tbsp sunflower oil
  • 1 white onion, diced
  • 1 tbsp garlic c
  • 2 tbsp ginger puree
  • 1 tsp black pepper + ½ tsp salt
  • ¾ cup red lentils
  • 1 ½ cups sweet potatoes, diced
  • 1 tin premium coconut milk (80% coconut content or higher) 
  • 1  cup water
  • Juice ½ lemon
  • 1 tsp curry leaves
  • 1 cup chopped kale
  • ¾ cup sugar snap peas

 Rice:

  • 2 cups cooked brown rice
  • ½ cup frozen peas
  • 1 tbsp chopped coriander
  • ¼ tsp salt

Carrot sambhar:

  • 1 carrots, cut into shoestrings
  • ¼ tsp mustard seeds
  • ½  tsp ground turmeric
  • 1 tsp sunflower oil

Topping:

  • ¼ cup coconut flakes
  • ¼ cup cashews

method

step 1

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. 

step 2

Rice:

Cook your rice according to the instructions on pack. Once cooked combine with peas, salt and finely chopped coriander.

step 3

Carrot sambhar:

Mix sliced carrots with mustard seeds, turmeric and oil. Set aside until serving.

step 4

Topping:

Toast cashews and coconut flakes on a baking tray in a 180˚C oven for 8-10, until golden.

step 5

Serve the rice along with with your Keralan curry and topped with the carrot sambhar and toasted cashews and coconut flakes. 

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