3 green finger chillies, thinly sliced
8 fresh curry leaves
3 large garlic cloves, crushed
2cm/¾in piece fresh root ginger, peeled and grated
150g/5½oz kale, sliced with thicker stems discarded
1 lemongrass stalk, halved and bashed
½ lime, juice only
4 tbsp lime juice (from 2–3 limes)
1 onion, finely chopped
1 red onion, cut into very thin semi-circles
350g/12oz basmati rice
400ml tin coconut milk
300g/10½oz red lentils
1 cinnamon stick, halved
4 cloves
2 tbsp coconut oil
1 tbsp coconut oil
3 tbsp desiccated coconut
1 tsp black mustard seeds
2 tbsp rapeseed oil
1½ tsp fine sea salt
¾ tsp fine sea salt
½ tsp fine sea salt
½ tsp ground turmeric
400g/14oz plain yoghurt (or coconut yoghurt to make it vegan)