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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Fry onion, carrot, and garlic in coconut oil over medium heat until softened.
Add cumin, paprika, chilli powder, and tomato purée and fry for 2 minutes longer.
Stir in pepper, courgette, and broccoli and continue cooking for 5 minutes.
Add lentils, peas, coconut cream, and vegetable stock.
Bring to the boil, reduce heat, cover, and simmer for 20-25 minutes until the lentils are cooked and the majority of liquid has been absorbed.
Season with black pepper and sprinkle with coriander.
Serve and enjoy.
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For a creamier texture, use full-fat coconut cream.
Adjust the level of chilli powder to suit your spice preference.
Can I use fresh peas instead of frozen?
Yes, fresh peas can be used in place of frozen peas.
How can I make this curry spicier?
Increase the amount of chilli powder or add fresh chopped chillies.
Can I use a different type of lentil?
Red lentils are preferred for their quick cooking time, but you can use other lentils with adjusted cooking times.
Is there a substitute for coconut cream?
You can use coconut milk, but the curry will be less creamy.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
