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SPINACH, RED LENTIL AND COCONUT CURRY (VEGAN)

SO yummy and SO easy, this super affordable weeknight meal can be made in under 35 minutes.

Servings 2 - 3 people

Ingredients

  • 1 small red onion finely diced
  • 1 clove garlic finely diced
  • 100 ml water
  • 125 g (1/2 cup) dried red lentils rinsed
  • 100 g (1/2 block) creamed coconut
  • 600 ml vegetable stock
  • 1 tsp raw honey / maple syrup
  • 2 tsp white wine vinegar
  • 100 g (1 small pack) spinach washed
  • salt and pepper to taste

Spice Mix

  • 2 tsp garam masala
  • 1/2 tsp chilli flakes
  • 1/2 tsp ground corriander
  • 1/2 tsp cumin
  • 1 tsp ground cinnamon
  • 1 tsp turmeric

To Garnish (optional)

  • 4 spring onions sliced
  • 1 tbsp natural coconut yogurt
  • 25 g (1/4 cup) cashew nuts lightly toasted
  • 1/2 tsp chilli flakes

Instructions

  1. Into a high-sided pan over a medium heat add the diced onion and garlic, water and spice mix. Cook for approximately 5 minutes, stirring constantly, until the onion has softened and the spice mix has turned into a paste.

  2. Add the lentils, creamed coconut, vegetable stock and honey / maple syrup into the pan and bring to a boil. Stir to dissolve the creamed coconut before lowering the heat and simmering for 20-25 minutes stirring occasionally until the lentils are soft.

  3. Once soft, stir in the white wine vinegar, spinach and salt and pepper to taste. Simmer for 2 more minutes to allow the spinach to wilt. 

  4. Serve immediately whilst still piping hot, garnished with spring onion, coconut yogurt, toasted cashew nuts and chilli flakes (if you can handle the extra heat!). 

Recipe Notes

For the traditional 'curry experience' serve with brown rice and flat breads.

Allow any left overs to cool completely before storing in an air tight container in the fridge for up to 3 days. 

If you would prefer to use coconut milk instead of creamed coconut, you can do this by substituting the creamed coconut with a 400ml tin of coconut milk and use only 200ml of vegetable stock.