Coconut, Lentil and Vegetable Curry

This is a perfect mild beginner vegan curry that can be prepared quickly and with simple ingredients. It’s a great way to use up whatever veggies are in your fridge or freezer!


  • A drizzle of oil
  • 1 brown onion
  • 2 garlic cloves
  • 3cm piece of fresh ginger
  • 1¼ Tbsp curry powder
  • 2 cups diced mixed vegetables
  • 1x 400g tin crushed tomatoes
  • 1x 400g tin coconut milk
  • 1x 400g tin brown lentils
  • 300g tofu
  • 2 cups of baby spinach
  • 1 lemon
  • Salt and pepper, to taste
  • A pinch of chilli flakes
  • Rice, to serve


Finely dice onion, grate ginger, mince the garlic and cube the tofu.

Add the drizzle of oil to a large deep fry pan. Turn the heat onto low.

Once the fry-pan is hot, sauté onions, garlic and ginger for five minutes. Add the curry powder and vegetables and sauté for a few minutes.

Add tomatoes, coconut milk and tofu, and mix well. Bring to a boil, then reduce the heat to a low and simmer for 15 minutes, stirring occasionally.

Open the tin of lentils, pour into a sieve to drain liquid and rinse until the water runs clear. Add to curry, along with the spinach. Mix, and simmer for another 5 minutes.

Add the juice of ½ lemon (reserve the other half for serving as wedges) and season with salt and pepper to taste. Mix well, taste test and adjust with extra salt or lemon juice if needed.


Danijela Unkovich is a nutritionist and blogger at Nourish & Tempt, where she shares recipe ideas and wellness inspiration.