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Spinach, Red Lentil & Coconut Curry

A delicious curry filled with flavour, that only takes 40 minutes to make!

40 mins

Serves 1

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 hilltop honey
  • 2 tsp white wine vinegar
  • 100 g (1 small pack) spinach washed
  • salt and pepper to taste
  • 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
  • 4 spring onions sliced
  • 1 tbsp natural coconut yogurt
  • 25 g (1/4 cup) cashew nuts lightly toasted
  • 1/2 tsp chilli flakes

Method

  1. Into a high-sided pan over a medium heat add the diced onion and garlic, water and spice mix.
  2. Cook for approximately 5 minutes, stirring constantly, until the onion has softened and the spice mix has turned into a paste.
  3. Add the lentils, creamed coconut, vegetable stock and hilltop honey into the pan and bring to a boil.
  4. Stir to dissolve the creamed coconut before lowering the heat and simmering for 20-25 minutes stirring occasionally until the lentils are soft.
  5. 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.
  6. 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!)

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