Hello it's Becca again and we were looking for a recipe to use up some kale from the garden (one of the only things left at this time of year) I found this one in the Mindful Chef book. Very nice. Compliments to the chef (not me!!)
2 garlic cloves (homegrown and yummy)
1 red onion
120g chestnut mushrooms (if you haven't tried these from VG, you must - they are delicious!)
60g kale (from the garden)
Handful of fresh basil (we keep a plant on the kitchen windowsill)
40g creamed coconut
150ml boiling water
150g cooked lentils (these could be cooked yourself or from a pouch or tin)
2tsp tahini (love this ingredient, it's a sesame seed paste and it's also in this recipe)
salt and pepper
Once again not everything is from VG (but always good to use up what you have!)
Chop the garlic, red onion, mushrooms, kale and basil.
Dissolve the creamed coconut in the boiling water
Heat the oil and fry the garlic and onion for 5 mins. Season. Add the mushrooms and cook for 3 minutes until softened.
Drain the lentils, add to the pan and cook for 2 mins. Lower the heat add the creamed coconut and kale and cook for 10 mins until the sauce has reduced.. Stir in the tahini and half the basil leaves.
Serve with noodles (we used wholewheat ones) with the rest of the basil on top.