This curry dish highly aromatic and flavourful, due to the use of fennel seeds. As they are cooked they release their flavour, similar to anise and liquorice.
As fennel has such a distinct flavour, half the amount of seeds can be used instead of one whole tablespoon.
This dish is only 198 calories, low fat and a great source of fibre (12g) and protein (15g)! I ate two servings in one day as it was so tasty - a bowl for lunch and another for dinner, along with some soup.
I recently posted another curry recipe that uses tofu and kale: Pumpkin, Kale, Ginger, Tofu Curry
Lentil, Tofu, Kale CurryThis dish is only 198 calories, low fat and a great source of fibre (12g) and protein (15g)! I ate two servings in one day as it was so tasty - a bowl for lunch and another for dinner, along with some soup.
I recently posted another curry recipe that uses tofu and kale: Pumpkin, Kale, Ginger, Tofu Curry
Makes 4
Ingredients:
- 130g / 4.6oz lentils (pre-cooked)
- 112g / 4oz onion, chopped
- 2 clove garlic, chopped
- 5g / 1tbsp ginger, chopped
- 1tbsp fennel seeds
- 400g / 14.5oz / 1 can diced tomatoes (no added salt)
- 200g / 7oz kale
- 300g / 11oz firm tofu, cubed
Method:
Cook the lentils for 30 minutes, if necessary.
In a saucepan, sprayed with cooking spray, cook the onions, garlic, ginger and fennel seeds for 5 minutes.
Add the tomatoes, kale and lentils. Cook for another 5 minutes until kale has softened and any water has been absorbed.
Blend the mixture with a hand-held blender
Nutritional Information:
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