Winter Beluga Lentil Coconut Curry

 

A rich and comforting curry packed with sweet potato, spinach and Beluga Lentils. Blended cashews and coconut milk create a silky sauce, while warming spices bring plenty of flavour to this nourishing plant-based dinner.

Written by Hip & Healthy
30 minutes Serves 2 Beginner
Winter Beluga Lentil Coconut Curry
Ingredients
  • ½ cup cashew nuts, soaked
  • 2½ tbsp coconut oil
  • 1 cup coconut milk
  • ½ cup water
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 2 tsp turmeric
  • 2 tsp turmeric
  • 1 sweet potato, peeled and cubed
  • 4 cups spinach
  • 1 cup peas
  • 1 pouch Merchant Gourmet Beluga Lentils
  • Fresh coriander, to serve
  • Brown rice, to serve

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Puy Lentils
Puy Lentils
250G

 

  1.  Cook the brown rice according to the packet instructions.
  2. Bring a saucepan of water to the boil and cook the sweet potato for around 15 minutes, or until tender.
  3. Meanwhile, add the soaked cashews, 2 tablespoons of the coconut oil, coconut milk, water, garam masala, cumin, turmeric and chilli powder to a blender. Blend until completely smooth.
  4. Heat the remaining coconut oil in a wok or large frying pan over a medium heat.
  5. Add the sweet potato, spinach and peas and cook for a few minutes until the spinach has wilted.
  6. Pour in the blended curry sauce and stir well to combine.
  7. Add the Merchant Gourmet Simply Cooked Beluga Lentils and simmer gently for a few minutes until heated through.
  8. Divide the rice between bowls and spoon over the curry.
  9. Finish with plenty of fresh coriander and serve immediately.


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