Green Lentil & Vegetable Curry (vegan)

It has been absolutely freezing in Melbourne for the past few weeks. I’ve been trying to keep myself warm any way that I can, in particularly with lots and lots of herbal teas and an occasional extra hot coffee. But a girl has got to eat and by that I mean something nourishing, warm and tasty. I’ve made this curry plenty of times before and it is a huge success with my man. He loves it and that makes my heart warm too. So the other Sunday night when it was particularly cold (2 degrees which is unheard of for Melbourne), it was time to soak my lentils, gather the ingredients and make my green lentil curry with lots of added veggies.


Green Lentil & Vegetable Curry
(serves 4)

Ingredients:                                                   IMG_7428
3 cups of green lentils
2 small onions
2 cloves of garlic
3 carrots
2 stalks celery
1 capsicum (red or green)
handful of spinach
1 can crushed tomatoes
2-3 tea spoons curry powder
cashew nuts
natural yogurt (optional)


1. Cook lentils or use canned ones. If you buy dry lentils then wash them, put in a boiling water with 1cup of lentils = 3 cups of water ratio. Cook for approx 35-45 mins, depending on lentils. If you have a bay leaf lying around throw that in too. This will add some flavour and soften the lentils.

2. In a pot heat up some coconut oil, add 1 chopped onion and stir until it softens. Add chopped celery and stir for a minute or so, then add pressed garlic and cook for about 30 seconds. Add curry powder. Start with 1-2 tea spoons and add more later if desired. Throw in chopped carrots,  capsicum and the other onion (I like veggies to be cut into chunks) and cook, stirring for about 5 mins to let it all soften. Add one cup of water and a can of tomatoes. For a bit more tomatoey flavour feel free to add a spoon of tomato paste also. Mix in lentils. Add salt and cook until vegetables are soft, about 10 mins. If needed add more water as you go, but keep the consistency quite thick. Once cooked, throw in freshly chopped coriander and a handful of spinach.

3. Serve with steamed green beans or cauliflower or rice if you prefer. Top with cashews and some natural yogurt or coconut yogurt/cream if you want it to be vegan.




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