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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.
Can I use fresh peas instead of frozen?
Yes, you can use fresh peas. Just add them a bit later in the cooking process to ensure they don't overcook.
Is there a substitute for coconut cream?
You can use coconut milk, but the curry will be less creamy.
Can I make this curry spicier?
Yes, increase the amount of chilli powder or add fresh chopped chillies for extra heat.
How do I store leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat thoroughly before serving.
Can I freeze this curry?
Yes, this curry freezes well. Allow it to cool completely before transferring to a freezer-safe container. Freeze for up to 3 months.
