Cam’s springtime lentil curry

Coconut Lentil Curry
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This is the perfect easy Spring (or anytime) dinner you can make to impress your family or guests by getting it started before they arrive and having it ready to serve within an hour. This Springtime lentil curry is full of veggies and asian-inspired flavours, but can be simplified according to taste or what you have in the house.

🍴Serves: 6
🕒 Prep: 15 mins, cooking time: 45 mins


  • 1 cup dried brown (or red) lentils
  • 2 carrots, diced
  • 1 head of garlic (~7 cloves), crushed
  • 1 onion, diced
  • 1 medium sweet potato, diced or chopped
  • 420g canned tomatoes
  • 420g canned coconut cream
  • 2 tbsp oil
  • 3 cups water
  • 1 punnet cherry tomatoes, halved (optional)
  • 1 cup coriander, picked from the stem (optional)
  • 2 tbsp ginger, grated
  • 1-2 tbsp low sodium soy sauce or 1 tsp salt
  • 1 tbsp turmeric powder
  • 1 tbsp cumin powder
  • 1 tbsp coriander seeds
  • 2 tsp sweet paprika powder (optional)
  • 1 tsp cayenne powder (optional)
  • 1/2 tsp garam masala (optional)


  1. Heat the coconut oil in a large pot or frypan over medium-high heat
  2. Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds
  3. Add the carrot and onion to the pot and let it brown. As it starts to brown, add the garlic for to brown for about 2 minutes
  4. Add the can of crushed tomatoes, ginger, the rest of your spices, and soy sauce to the pot and cook, stirring the pot a few times, for 5 minutes
  5. Add the lentils, sweet potato and 3 cups of water to the pot and bring it to a boil
  6. Reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the lentils are soft. Stir the pot a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra 1/2 – 1 cup of water
  7. Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer
  8. Remove the pot from the heat and stir in the coriander
  9. Serve with one of our veggie sides or brown rice


You can make this without the carrot, sweet potato and onion for a shorter prep and cook time

Red lentils can be used for a lighter lentil flavour and faster cook time but you’ll lose some of the flavour and firmness

Spice levels are very much a personal taste so use the quantities as a guide and keep tasting to make sure your curry tastes right for you!


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