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Winter Vegan Lentil Curry

Winter Vegan Lentil Curry

Lentils are a great source of protein and add a different dimension to any plant-based dish. They are also packed full of iron, are high in fibre and promote good gut bacteria. 

By @HipandHealthy

  • Serves 2

  • 30 Minutes

  • 2 pans

  • Beginner

Suitable for dairy-free, gluten-free, vegans and vegetarians

Beluga® Lentils


  • 1/2 cup cashew nuts (preferably soaked the night before)
  • 1 cup coconut milk
  • 2 tbsp coconut oil
  • 1/2 cup water
  • 125g Merchant Gourmet Simply Cooked Beluga Lentils
  • 4 cups spinach
  • 1 cup peas
  • 1 sweet potato peeled and chopped into cubes
  • Brown rice
  • Fresh Coriander

For the Curry Base

  • 1/2 tbsp coconut oil
  • 1 tsp garam masala
  • 1 tsp cumin powder
  • 2 tsp turmeric
  • 1/4 tsp chili powder


  1. Put the rice on to cook. Whilst the rice is cooking peel and chop the sweet potatoes.
  2. Boil the sweet potatoes for 15 minutes or until soft.
  3. In a blender process the cashew nuts, coconut oil, coconut milk, water and curry base. In a wok, with a knob of coconut oil, add all the vegetables and stir until soft then add the curry sauce from the blender and lastly, stir in the Merchant Gourmet Beluga Lentils.
  4. Serve with the brown rice and lots of chopped up coriander.

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