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Coconut and lentil curry.jpg



1 onion, diced

2 carrots, grated

teaspoon of coconut oil

1 garlic clove, crushed

Handful of frozen peas (prob around 150g... I really need to start measuring!)

150g red lentils

400ml low salt stock

teaspoon of turmeric

teaspoon of cumin

1/2 teaspoon of mild curry powder

400ml coconut milk

Watercress, spinach, rocket, lemon and avocado to serve (optional)


Heat the coconut oil in a large pan. 

Add the onion and fry on a medium heat for 3-4 minutes

Add the grated carrot and garlic clove and stir fry for another minute or so until softened. 

Add the peas, spices, stock and the coconut milk. 

Simmer for 20 - 25 minutes until the lentils have cooked through

Serve with the salad and avocado. 

This would also work really well with brown rice. 

Coconut and Lentil Curry: Product
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