RAJMA (RED LENTIL) & KALE CURRY
Ingredients
2½ tablespoons (37 mL) olive oil
½ teaspoon fresh ginger, peeled and chopped fine
½ teaspoon coriander powder
3 cloves garlic, peeled and chopped fine
1 teaspoon mustard seeds*
1 teaspoon cumin powder
1 onion, peeled and chopped fine
2 tomatoes, chopped
1 teaspoon turmeric powder
½ teaspoon chili powder
1 cup (220 g) pre-cooked red adzuki beans**
4 cups (268 g) fresh kale leaves, chopped
¼ cup (60 mL) water
Instructions
1. To make the curry, in a stovetop pan, heat the olive oil, and add in the ginger, garlic, onion, and tomatoes
2. Then sprinkle in all the spices: the turmeric, chili, cumin, coriander powders, and mustard seeds
3. If the resultant mixture is too dry, add some water (approximately G cup)
4. Lastly add in the pre-cooked adzuki beans and kale leaves
5. Stir in, and simmer until cooked through, another 20-30 minutes or so
6. Make sure the pan is covered so that curry does not dry out
7. *Pre-cooking the beans: To prepare the beans, soak them in a large pot of water overnight, or for about 12 hours
8. Drain and rinse the beans under running water
9. Refill the pot with fresh batch of water, and set over medium heat
10. Simmer the beans for about 1½ to 2 hours, or until they are soft and cooked through (but not mushy)
11. Once they are done, drain them and set aside
12. *Note: Wait for at least 3 months after symptoms have cleared to try any kind of seeds and beans
Yield
3-4 servings
The SCD for Autism & ADHD: (Cookbook Section) by Pamela Ferro & Raman Prasad
is licensed under CC BY-NC 4.0
