By Kari Doherty
- 2 cups of lentils
- 6 cups of water
- 1 can of coconut milk
- 1 bunch of rapini
- 3 tablespoons of curry powder
- 1 tablespoon of tumeric
- 1 teaspoon of ginger, powder
- 1/2 teaspoon ground clove
- 1 teaspoon of cumin
- 1 teaspoon of allspice
- 1/4 teaspoon of cayenne pepper
- 1 teaspoon of salt or to taste
Put the water and lentils in a large pot and bring to a boil. Allow the lentils to simmer until soft, about 40 minutes.
Once the lentils are soft and most of the water has evaporated out, add the entire can of coconut milk and stir it in gently.
Add all of the spices and allow the lentils to simmer a little longer, about 10 minutes until the mixture begins to thicken.
Remove the lentils from heat. Chop the stems of the rupini and the leaves into small bite sized pieces. As a final step add the stems and leaves and gently stir into the curried lentils. The heat from the hot lentils will wilt the rupini perfectly.
Yield: 6-8 cups
