Supergreens Lentil Curry
This is a great way to add more greens into your meals in a delicious and vibrant way! The greens are steamed quickly and blended with coconut milk and spices to create a creamy, flavourful sauce. It’s a simple and satisfying dish that can be ready in just 10 minutes.
Takes 10 minutes
Serves 2
Ingredients
Base Sauce:
- 2 cloves of garlic
- A thumb-sized piece of ginger approx. 1 tablespoon minced
- ½ a bunch of scallions green onions (approx. 4)
- ½ green chilli
- 2 tablespoons curry powder
- 2 teaspoons ground cumin
- 1 teaspoon salt
- 2 tablespoons tamari soy sauce
- 1 tablespoon maple syrup or liquid sweetener of choice
- ½ teaspoon black pepper
- 1 x 400g tin of coconut milk keep 3-4 tbsp for garnish
- Juice of ¾ of a lime
Supergreens:
- 100 g baby spinach approx. 4 cups or rocket (arugula) (approx. 4 cups)
- 100 g broccoli approx. 1 cup florets
- 1 small courgette zucchini (approx. 1 cup, chopped)
Beans & Pulses
- 1 x 400g tin of butter beans approx. 1¾ cups
- 1 x 400g tin of cooked lentils approx. 1¾ cups
Optional
- 10-15 cherry tomatoes
To Garnish:
- Chilli flakes
- Pickled red onion
- A small bunch of fresh coriander cilantro or other fresh herbs of choice
Instructions
Prepare the aromatics:
- Peel and finely chop 2 cloves of garlic and a 10g (0.35 oz) piece of ginger. Finely chop 4 scallions (green onions), removing any limp outer leaves, and chop ½ a green chilli.
Drain the beans and lentils:
- Drain and rinse the 400g (14 oz) tin of butter beans and 400g (14 oz) tin of cooked lentils thoroughly.
Prepare the vegetables:
- Chop 10-15 cherry tomatoes in half. Finely dice 100g (3.5 oz) of broccoli and 1 small courgette (zucchini).
Steam the greens:
- Fill and boil the kettle, then pour it over 100g (3.5 oz) of baby spinach (or rocket), the diced broccoli, and the diced courgette. Leave to sit for 5 minutes with a lid on.
Blend the sauce:
- Drain the spinach, broccoli, and courgette, then add them to a blender along with 1 x 400g (14 oz) tin of coconut milk (reserving 3-4 tbsp for garnish), ¾ lime juice, 2 tablespoons of curry powder, 2 teaspoons of ground cumin, 1 teaspoon of salt, 2 tablespoons of tamari/ soy sauce, 1 tablespoon of maple syrup, and ½ teaspoon of black pepper. Blend until smooth.
Cook the sauce:
- Pour the blended sauce into a medium saucepan or frying pan and heat on high heat. Taste and adjust seasoning to your liking.
Add the remaining ingredients:
- Once the sauce is warm, add the drained butter beans, lentils, and halved cherry tomatoes. Stir to combine.
Simmer the curry:
- Bring the curry to a boil, stirring occasionally to ensure it doesn’t stick to the pan. Once boiling, reduce the heat and simmer for 2 minutes.
Garnish and serve:
- Remove the curry from the heat and garnish with chilli flakes, pickled red onions, and freshly chopped coriander (cilantro). Serve hot.