Seasonal Recipes

Red Lentil Curry


1 cup red lentils
½ cup brown rice
2 cups vegetable or chicken broth or water 
1 cup full fat coconut milk
1 medium brown onion, finely diced
1 tbsp turmeric powder (or 2 medium turmeric roots, peeled and grated)
3-4 cardamom pods
2 cloves
1 inch ginger knob, peeled and grated
1 tsp cumin powder
1 tsp caraway seeds
½ tsp ground coriander seeds
½ tsp cinnamon powder
½ tsp cayenne pepper
2 garlic cloves, minced
½ cup coconut yogurt or plain natural yoghurt
1 cup fresh spinach leaves or young tuscan kale or rocket 
2 tbsp fresh lemon juice
½ tbsp virgin coconut oil
sea salt
Freshly ground black pepper
Coconut flakes, nigella seeds, fresh parsley leaves, to garnish


  1. In a medium pot heat the coconut oil, add the onion and cook for three minutes over low heat, stirring frequently, until translucent.
  2. Add garlic, spices, lentils and rice, mix to combine and cook for two minutes, stirring frequently.
  3. Add the vegetable broth, bring to boil then simmer for 15 minutes, until the brown rice and lentils are cooked.
  4. Add the coconut milk and lemon juice, and season with salt and pepper.
  5. Add the spinach leaves, mix to incorporate, then turn off the heat.
  6. Divide into serving bowls, top with coconut yogurt, garnish with coconut flakes, nigella seeds and fresh parsley, and serve warm.