Deliciously Nourishing Lentil Curry

This lentil curry is a perfect addition to your week if you're looking to include more plant-based meals. Packed with plant protein, fibre, antioxidants, polyphenols and phytonutrients.

Eating meat-free, even just one day a week, can give your digestive system a break while allowing you to nourish your body with healing, nutrient-dense foods. Plus, this dish is quick to make, easy to batch cook, and freezer-friendly, so you’ll always have a wholesome meal ready to go!

Makes 4 servings - freezer-friendly!

Ingredients:

• 1 tbsp butter or ghee

• 4 garlic cloves, minced

• 1.5 tbsp ginger, grated

• 1 onion chopped

• 6 mushrooms chopped

• 2 tbsp curry powder

• 1/2 tsp turmeric powder

• 1.5 tsp salt

• 1/2 tsp black pepper

• 1 cup dried orange lentils (soak overnight)

• 1 tin full fat coconut milk

• 1 tin canned crushed tomato

• 1 tin kidney beans

• 2 tbsps tomato paste

• 2 cups (500 ml) water

• handful of chopped spinach

• Brown or basmati rice to serve

Method:

• Melt butter in a pot over medium heat. Add onion, garlic, and ginger, cooking for 5 minutes until golden.

• Add mushrooms, curry powder and turmeric, and stir for 1 minute.

• Add lentils, coconut milk, crushed tomatoes, kidney beans, tomato paste and water.

• Bring to a simmer, cover, and cook on low for 30 minutes.

• Remove the lid and simmer for 10 more minutes to thicken (adjust with water if needed).

• Stir in spinach, salt and pepper and serve over brown or basmati rice.

Optional: For an extra protein boost and a delicious salty finish, grill or pan-fry 1 packet (225–250g) of halloumi cheese until golden on both sides. Slice and divide between the 4 servings, placing on top of the curry just before serving.

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