Creamy Coconut Puy Lentil Curry

Puy Lentils soak up the warming spices in this rich coconut curry, creating a hearty and satisfying plant-based meal. Served with rice and finished with fresh coriander and chilli, it's an easy comfort-food favourite perfect for midweek dinners.


Written by Gaz Oakley
40 minutes Serves 4 Beginner
Creamy Coconut Puy Lentil Curry
Ingredients
  • 1 onion, peeled
  • 6 garlic cloves, peeled
  • 1 tbsp fresh ginger, grated
  • 1 tsp sea salt
  • 1 tbsp vegetable oil
  • 1 tbsp curry powder
  • 1 tsp mild chilli powder
  • ½ tsp turmeric
  • ½ tsp ground coriander
  • ½ tsp ground cumin
  • ½ tsp ground cinnamon
  • ½ tsp ground fenugreek
  • 2 tbsp tomato purée
  • 2 potatoes, peeled and cubed
  • 1 pouch Merchant Gourmet Puy Lentils
  • 480ml low-salt vegetable stock
  • 240ml vegan cream or coconut milk
  • 1 tbsp brown sugar
  • Rice, to serve
  • Fresh coriander, to serve

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Puy Lentils
Puy Lentils
250G
  1. Add the onion, garlic, ginger and salt to a food processor with a splash of water and blend until you have a smooth paste.
  2. Place a medium saucepan over a medium heat and dry-toast the curry powder, chilli powder, turmeric, coriander, cumin, fenugreek and cinnamon for 1–2 minutes until fragrant.
  3. Add the vegetable oil and onion paste and cook for 2–3 minutes, stirring regularly.
  4. Stir in the tomato purée, potatoes and Merchant Gourmet Puy Lentils. Mix well until everything is coated in the spices.
  5. Pour in the vegetable stock and vegan cream or coconut milk.
  6. Stir through the brown sugar, cover with a lid and simmer gently for 15–20 minutes, stirring every few minutes to prevent sticking.
  7. Cook until the potatoes are tender and the sauce has thickened.
  8. Taste and adjust the seasoning if needed.
  9. Serve with rice and finish with fresh coriander and chilli.

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