Green Lentil Curry

Packed with warming spice and protein rich lentils, this is a must for mid week dinners.


Serves 4


  • 200g dried green lentils


  • 1tbsp olive oil


  • 3 cardamon pods


  • 3 cloves


  • ½ cinnamon stick


  • 1 onion, diced


  • 2 garlic cloves, crushed


  • 1thumb ginger, grated


  • 1tbsp cumin seeds


  • 1tbsp garam masala


  • 1tsp ground coriander


  • Seasoning


  • 1 tin chopped tomatoes


  • ½ lime, juiced


  • 1tbsp coconut sugar


  • 200g spinach


  • 200ml coconut milk


  1. Cook the lentils according to instructions.
  2. Meanwhile, heat the oil in a pot and add the cardamon, cloves and cinnamon and cook for 1minute.
  3. Add the onion, garlic and ginger and cook for 2 minutes.
  4. Add the cumin seeds, garam masala, tomatoes, coriander , lime and sugar and cook for a further 5minutes.
  5. In the mean time, place the spinach in a processor and pulse until finely chopped. Once the lentils are cooked, stir them into the tomato curry along with the coconut milk and spinach. Remove the cloves, cardamon and cinnamon stick and serve with rice.

Comments are closed.