Green-Lentil Curry

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1 teaspoon finely grated ginger

1 garlic clove, mashed to a paste

2 teaspoons ground coriander

1 teaspoon ground cumin

3 tablespoons canola oil

1/4 teaspoon cumin seeds

1 small shallot, minced

1 tablespoon tomato paste mixed with 1 tablespoon of water

1 1/4 cups dried green lentils

1/4 teaspoon ground turmeric

4 ounces green beans, cut into 3/4-inch lengths

4 ounces kale, stemmed and leaves finely chopped

1 medium carrot, thinly sliced

1 cup finely chopped cilantro

1/2 teaspoon cayenne pepper


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