Easy, Nourishing Vegetable Lentil Curry

This week, I accidentally broke ALL of our china bowls. In one go. Ok, so all 4 bowls from our ‘everyday’ dinner set. I knocked them out of the cupboard and they all crashed to the floor in the greatest display of snap, crackle and pop I have ever seen.

Off to the shops we marched and eventually found some loose bowls in Target by Curtis Stone, and they were simple, and gorgeous.

Of course, we needed a beautiful dinner to serve in them. AsΒ Melbourne has been rainy, cold and miserable this called for warming, nourishing foods packed full of antioxidants and immune boosting properties. The combination of herbs used in this curry are considered very warming in Traditional Chinese Medicine. These types of foods are excellent to eat in winter, as it boosts circulation and metabolism.

This curry is easy, peasy. Adjust the ingredients to suit what ever is in your pantry/garden/fridge. Make it work for you πŸ™‚

vegetable curry


Coconut Oil

1 tin of Coconut Cream

1 tsp Tumeric

1 tsp Cinnamon

2 tsp Curry Powder

1 tsp Paprika

Big handful of parsley

Salt and Pepper

1 cup of lentils

Big handful of raisins/sultanas

1/4 head Cauliflower

1 head Broccoli

1/2 bunch Silverbeet

1 Capsicum

1 Zucchini

3 Carrots

1 onion

3 tsp garlic

3 tsp concentrated vege stock paste (you could replace with some stock/broth)


* pre-chop all vegetables to your size liking.

Step 1: Heat oil in saucepan and saute off the onion and garlic

Step 2: Add vege stock, herbs and spices

Step 3: Add all vegetables, chopped except for broccoli and silverbeet.

Step 4: Add coconut cream and stir through. Fill tin up with water, twice and add to the mix (should be about 800mL of water).

Step 5: Simmer away for 40 minutes or until the vegetables are cooked through. Add broccoli and silverbeet on top for the last 10 minutes and then stir through. Serve warm in some lovely bowls and enjoy πŸ™‚

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