Creamy Spiced Lentil Curry
17 August 2025
Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Spiced Lentil Curry in just 20 minutes for a delicious and speedy meal.
Ingredients
- 300 g cauliflower florets
- 300 g diced butternut squash
- 1 tsp ground cumin
- 100 g baby spinach
- 1 whole red onion - chopped
- 1 whole garlic clove - grated
- 1 bunch fresh coriander - chopped
- 0.5 whole lime - halved
- 400 g canned lentils - drained and rinsed
- 1 tsp Zanzibar style curry powder
- 200 ml coconut milk
- 10 g vegetable stock paste
- 50 ml water
- 2 tbsp olive oil - for roasting
- 1 tsp salt - to taste
- 0.5 tsp black pepper - to taste
Instructions
- Preheat oven to 210°C. Line a baking tray with parchment paper.
- Toss cauliflower florets and diced butternut squash with ground cumin, olive oil, salt, and pepper. Roast for 18 minutes until tender and golden.
- While vegetables roast, prepare other ingredients: chop red onion, grate garlic, roughly chop coriander, halve lime, and drain and rinse lentils.
- Heat a large pan over medium heat. Add chopped onion and cook for 3-4 minutes until softened.
- Add grated garlic and Zanzibar curry powder to the pan. Cook for 1 minute until fragrant.
- Pour in coconut milk, vegetable stock paste, water, and drained lentils. Bring to a simmer and cook for 4-5 minutes.
- Add baby spinach to the curry and stir until wilted, about 1 minute.
- When vegetables are roasted, add them to the lentil curry. Stir in most of the chopped coriander and squeeze in lime juice.
- Serve the curry in bowls, garnished with remaining coriander and lime wedges on the side.