Lentil and okra curry

Ingredients

-   1.3 cups green lentils, soaked overnight
-   0.25 tsp ground turmeric
-   1 l water
-   0.5 tsp cayenne pepper
-   1 can black beans
-   120 g okra, chopped into rounds
-   85 g kale, diced
-   3 tbsp fresh coriander, finely chopped
-   1 medium carrot, peeled, cut into half rounds
-   1.25 tsp salt

Curry Paste

-   1 tsp finely grated ginger root
-   1 clove garlic, peeled, crushed
-   1 tsp ground cumin seeds
-   2 tsp ground coriander seeds
-   3 tbsp olive oil
-   0.25 tsp whole cumin seeds
-   1 tbsp peeled, finely chopped shallots
-   2 tbsp tomato puree

Method

1.  Put lentils, turmeric, water into pan and bring to boil
2.  Cover partially and simmer for 20 minutes
3.  Add cayenne, beans, kale, fresh coriander, carrots, salt
4.  Stir and bring to boil
5.  Cover partially and simmer for 20 minutes
6.  Make curry paste. Combine all ingredients except whole cumin
   seeds in bowl, crush slightly
7.  Pour paste into hot pan, add whole cumin seeds,sizzle for 10
   seconds, add paste.
8.  Cook for ~1.5 minutes
9.  Add contents to lentil and vegetable mix, simmer gently until
   reduced down to desired thickness
10. Serve with unleavened bread

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