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15 • mins • prep • 35 • mins • cook
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4-6 • people
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Kūmara & Lentil Coconut Curry

5/5 (1)



  • Step 1.

    Heat a large pot to medium-high heat. Drizzle extra virgin olive oil into the pot. Add onion and carrot. Sauté for 4-5 minutes or until softened.

  • Step 2.

    Add garlic, ginger, turmeric, coriander powder, paprika, cumin, allspice, cayenne pepper and thyme. Stir to combine and sauté for 1 minute or until fragrant.

  • Step 3.

    Stir through kūmara, lentils with the brine and vegetable stock. Bring to a simmer and cook for 15-20 minutes or until the kumara is tender.

  • Step 4.

    Add the coconut milk and spinach and stir to combine. Cook for a further 3-5 minutes or until the spinach has wilted. Season to taste with salt and pepper.

  • Step 5.

    Garnish with parsley, then serve and enjoy while warm!

  • Serving Suggestion:

    This kumara and lentil coconut curry is delicious when served over parsley rice. Simply stir chopped parsley and a squeeze of lemon through your favourite cooked rice for a wholesome meal.

  • Note:

    The brine from the lentils gives this curry a lovely, thick consistency and adds additional nutrients that have leached from the beans. It’s also a great way to reduce waste! You may want to reduce the amount of salt you add, as the brine will add a bit of saltiness.

Chantal Organics Products used

Extra Virgin Olive Oil
Coconut Milk

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