A simple one pot dish packed with flavour and an easy way to cram in plenty of vegetables. Serve with rice for a delicious nourishing vegan dish. Although the list of ingredients looks long it is a simple recipe to prepare and the addition of peanut butter gives this dish a wonderful creamy texture.

Lentil & Vegetable Curry


Serves 4

Preparation time: 10 minutes

Cooking time: 30 minutes


What’s Good About It?

Lentils are packed with fibre and a great source of vegan protein. Red Split Lentils are also a good source of B vitamins, magnesium and iron to help energy levels high.


  1. Heat the oil in a large pan and sauté the onion, carrot, garlic, ginger, chilli for 3-5 minutes. Add all the spices with the lentils and stir to coat. Pour over the stock, tomatoes, coconut milk and peanut butter.
  2. Bring the pan to the boil then lower the heat and gently simmer covered for 20-25 minutes until the lentils are cooked and the sauce has thickened.
  3. Add the lemon juice, spinach and stir to wilt the spinach. Spoon into bowls and top with coriander. Season with salt and pepper to taste.


Nutrition per serving 350kcal, Fat 15.3g, Carbohydrates 33.6g, Protein 16.1g


Did You Know?

Instead of red split lentils you could use two cans of cooked green lentils instead.

1tbsp olive oil or coconut oil

1 onion, chopped

1 carrot diced

1tsp chopped garlic, about 2 cloves

2-inch piece of fresh ginger, peeled and chopped or grated

1 red chilli, deseeded and diced

½ tsp ground turmeric

1 tsp ground cumin

1/2 tsp ground coriander

½ tsp smoked paprika

2 tsp curry powder

1 tsp garam masala

180g red split lentils

400ml vegetable stock

1 can (400g) chopped tomatoes

1 can light coconut milk

30g peanut butter

1tbsp lemon juice

100g baby spinach leaves

Salt and black pepper to taste