Instructions

1. Thinly slice the onion, and chop the garlic and ginger.
2. Dice the carrot, sweet potato, and red pepper into small chunks.
3. Heat a little oil in a large casserole dish or deep pan. Add the onion and fry for 5 minutes, until soft and golden.
4. Stir in the garlic, ginger, coriander seeds, mustard seeds and cumin seeds. Cook for about 1 minute, until fragrant.
5. Add the diced vegetables, ground turmeric, garam masala, chilli powder, salt and pepper. Stir to coat the vegetables well in the spices.
6. Stir in the tomato purée and red lentils, coating them with the spice mixture.
7. Add the chopped tomatoes and enough water to cover everything generously.
8. Add the curry leaves (or bay leaf) and star anise. Bring to a boil, then cover and reduce the heat. Simmer for 20 minutes, or until the vegetables and lentils are tender.
9. Stir in the shredded chicken and chopped kale or spinach. Add more water if needed for your preferred consistency.
10. Simmer for another 5–10 minutes, until the greens are wilted and the chicken is heated through.
11. Remove the star anise and curry leaves before serving.
12. Enjoy it with basmati rice or naan bread and mango chutney.