This is the perfect easy spring (or anytime) dinner you can make to impress your family or guests by 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.
🕒 Prep: 15 mins Cook: 60 mins
- 2 tablespoons coconut oil
- 1 tablespoons cumin powder
- 1 tablespoons coriander seeds
- 2 carrots, diced
- 1 onion, diced
- 1 head of garlic (~7 cloves), crushed
- 420g canned tomatoes
- 2 tablespoons ginger, grated
- 1-2 tablespoons low sodium soy sauce
- 1 tablespoons turmeric powder
- 2 teaspoons sweet paprika powder (optional)
- 1 teaspoon cayenne powder (optional)
- ½ teaspoon garam masala (optional)
- 1 medium sweet potato, diced or chopped
- 1 cup dried brown (or red) lentils
- 3 cups water
- 420g canned coconut cream
- 1 punnet cherry tomatoes, halved (optional)
- 1 cup coriander, picked from the stem (optional)
- Heat the coconut oil in a large pot or frypan over medium-high heat
- Add the cumin and coriander seeds and toast until they start to brown, about 45 seconds
- Add the carrot and onion to the pot and cook until brown. Then, add the garlic and cook for a further 2 minutes
- Add the crushed tomatoes, ginger, the remaining spices, and soy sauce to the pot and cook, stirring the pot a few times, for 5 minutes
- Add the lentils, sweet potato and 3 cups of water to the pot and bring it to the boil
- Reduce the heat to low, cover the pot, and let it simmer for 30-40 minutes, or until the lentils are soft. Stir a few times to prevent the lentils from sticking to the bottom. If the curry starts to look dry, add an extra ½ – 1 cup of water
- Once the lentils are soft, add the coconut milk and cherry tomatoes and bring the pot back to a simmer
- Remove the pot from the heat and stir in the fresh coriander
- Serve with one of our veggie sides or brown rice
You can make this without the carrot, sweet potato or onion for a shorter prep and cook time.
Red lentils can be used for a lighter lentil flavour and faster cook time.
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!